Dutch Windmill Cookies

1. 1

   Heat oven to 350F.

2. 2

   Stir sour cream and baking soda together in bowl; set aside.

3. 3

   Combine flour, salt, cinnamon, nutmeg and cloves in another bowl; set aside.

4. 4

   Combine brown sugar and butter in another bowl.

5. 5

   Beat at medium speed, scraping bowl often, until creamy.

6. 6

   Add sour cream mixture; beat at low speed until well mixed.

7. 7

   Add flour mixture; continue beating until well mixed.

8. 8

   Divide dough in half.

9. 9

   Wrap half in plastic food wrap; refrigerate.

10. 10

    Roll out remaining dough, on lightly floured surface, to 8 3/4-inch square.

11. 11

    Cut 7 (1 1/4-inch wide) strips horizontally.

12. 12

    Cut strips vertically every 1 1/4 inches to create 49 squares.

13. 13

    Cut each square diagonally to create 98 triangles.

14. 14

    Place 4 triangles (overlapping tips in middle) onto ungreased cookie sheets.

15. 15

    Place sliced almonds in center, pressing down lightly.

16. 16

    Repeat with remaining triangles.

17. 17

    Bake 7-11 minutes or until set.

18. 18

    Let cool 2 minutes on cookie sheets; remove to cooling rack.

19. 19

    Repeat with remaining dough.

* Per serving · 4 servings · Values may vary.

No additional tips available.