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Dutch Sugar Cookies (Arnhemse Meisjes)

Recipe photo courtesy of Mike Krautter

Named for the girls of Arnhem (a Dutch town located on the banks of the Rhine), these buttery, crisp cookies start with a yeast dough and are baked to caramelized perfection.

Source: Martha Bakes, Episode 911



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How would you rate this recipe?
  • jantizzy
    20 APR, 2018
    Why is yeast in grams? What is "fresh yeast". Is the milk supposed to be warmed or cold? Why am I wasting sugar on a baking sheet when I am coating the cookies with sugar? I find the instructions lacking, but they look yummy
    • vaerwin
      27 APR, 2018
      #Jantizzy; Looks like you roll the dough out with sugar instead of flour. This is to not add more flour to the dough that would dry it out. Hope that helps.
    • MS10158590
      26 APR, 2018
      I hope someone would have answered you by now... fresh yeast is sold in the refrigerated section at the store, ours is on the top shelf of the butter area. You should be able to weigh it in any kitchen scale. With fresh yeast your milk should be 100* but not more than 110* You can sprinkle your cookies on a cooling rack with something like waxed paper underneath it so you can reuse the ones that fall aside. I’m not an expert but I have been baking for 50 years +. Hope this helps - I’m going to make them, too!

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