On 7/11/2018 9:26 PM, Mary wrote:
I found your site years ago, looking for Van de Kamp's Dutch Girl Cookies!
I tried your recipe and, although it was very time-consuming, the cookies
turned out nearly perfect! So the other cookie I used to love was the Almond
Ice Box cookie. I decided last year that I would not rest until I had mastered
them. So I did! And I wanted to share with your readers what I found out, since
that is a cookie you haven't added to your site yet.
I started with an online recipe for Dutch Almond Cookies. I tried the recipe
and found it to be very close to the Van De Kamp's taste. The magic part was
using ALMOND PASTE in the dough! But the recipe was not spicy enough, so in
one half of the dough I added more cinnamon and nutmeg and I have to say...they
were PERFECT! I probably ate about a hundred boxes of those cookies when I was
growing up in Southern California. So I am very happy to share with you the
final product to add to your collection:
Van de Kamp's Almond Ice Box Cookies
1 cup butter
1/2 cup white sugar
1/4 cup brown sugar
2 large eggs
1/2 cup toasted almonds, finely chopped
1 1/2 cup flour
3/4 teaspoon soda
1 cup almond paste (NOT almond "filling"), finely chopped
1/2 teaspoon EACH, nutmeg and cinnamon
Cream butter and sugars together. Beat in the eggs. Sift flour and soda together
and add to mixture. Blend in the chopped almond paste. Add a few drops of water
if the dough gets too stiff. Mix in the chopped nuts and spices. Form dough into
square loaf/roll and wrap in plastic. Refrigerate overnite. Heat oven to 350
degrees. Slice cookies very thin (1/8 inch) and bake on ungreased cookie sheet
at 350 degrees for 10 minutes. Remove from pan and cool on rack.
The dough is soft, so you may have to keep it in the refrigerator as you work.
The Van De Kamp's cookies were about 2 1/2 inches square and had kind of a
wrinkly top side, probably from the slicing action. They may have kept the
dough frozen to get that look. They do spread out as they bake, so don't make
the slices too big. I used a log/roll about 1 1/2 inches square to give the
right shape and size. I don't know how many the recipe makes, because I started
eating them as soon as they cooled. Keep tightly covered or they get stale.
Great! Thanks for sending this.