Dutch Gingerbread Cookies

In my small town, we have a few grocery store chains that offer typical products. Then we have the corner health food/local crafts store in the middle of the town. I love that place! It took me a while to realize just what a gem it is. While they sell a wide variety of things, I mostly go for their bulk foods and spices and local eggs. Most of the bulk items are prepackaged by the store staff in small quantities, but a few items are left for you to scoop up, like the spices. They have all the spices you'd find at the grocery store, but the surprise is at a much lower cost. I can fill a tall spice jar for $2 or less. And then, of course, if it's a spice you don't use much, a smaller quantity may be $.50. I sure do love having many spices and herbs on hand.

These cookies are full of spice (but I'm sure you can omit one or two if you don't have it on hand) and very delicious. My husband especially liked them. The white chocolate topping is optional, but it compliments the spice very well.

Dutch Gingerbread Cookies with White Chocolate
adapted from Food Doodles

2 cups white whole wheat flour (or whole wheat pastry flour)
3 tsp baking powder
2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 tsp ground anise (I had whole anise seeds that I ground myself)
1/2 tsp ground coriander
1/4 tsp ground ginger
1/8 tsp white pepper
1/8 tsp cardamom
Scant 1/2 tsp salt (or a full 1/2 tsp if using unsalted butter)
1/2 cup salted butter, softened
2/3 cup brown sugar
4 tbsp milk (slightly more if needed)
white chocolate for dipping (optional)

Preheat oven to 350 degrees. Line a baking sheet and set aside.

In a bowl, stir together the flour, baking powder, spices and salt.

In a separate bowl beat together the butter and the sugar. Add the dry ingredients and beat together. Add milk as needed until the dough comes together (you may need to use your hands).
Break off small pieces and roll into balls - about 1 inch diameter. Place on the baking sheet 1″ apart.

Slightly flatten the dough balls, just with your fingers. Place in the oven and bake at 350 degrees for 10-12 minutes or until they are cracked on top and golden on the bottom. Remove from the oven and place on a cooling rack. Cool completely before dipping in melted white chocolate, if desired.