Dutch Windmill Cookies
1/4 cup Sour Cream
1/2 teaspoon baking soda
1 3/4 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 cup firmly packed brown sugar
1/2 cup Butter, softened
Sliced almonds
Heat oven to 350°F.
Stir sour cream and baking soda together in small bowl. Combine flour, salt, cinnamon, nutmeg and cloves in medium bowl. Set both mixtures aside.
Combine brown sugar and butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add sour cream mixture. Beat until well mixed. Add flour mixture; continue beating until well mixed.
Divide dough in half. Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thick 9-inch square. Cut square into 6 (1 1/2-inch) strips. Cut each strip into 11 triangles.
For each cookie, place 4 triangles (overlapping tips in middle) onto ungreased cookie sheet. Sprinkle sliced almonds in center of each cookie; press down lightly. Repeat with remaining triangles. Bake for 7 to 11 minutes or until set. Let cool on cookie sheet 2 minutes. Remove from cookie sheet. Repeat with remaining dough…