|Butter||4 Ounce, softened (1 Stick)|
|Sugar||3⁄4 Cup (12 tbs)|
|Vanilla extract||1 1⁄2 Teaspoon|
|Almond extract||1⁄2 Teaspoon|
|Flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Ground mace/Grated nutmeg||1⁄4 Teaspoon|
|Sliced blanched almonds||1⁄2 Cup (8 tbs)|
1. In a medium bowl, beat butter and sugar with an electric mixer on medium speed until well blended. Beat in vanilla and almond extract until light and fluffy.
2. Add flour mixed with baking powder, mace, and salt and beat on low speed until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Wrap and refrigerate dough 2 to 3 hours, until firm.
3. Preheat oven to 350°F. For molded cookies, break off pieces of dough and press into well-floured speculaas molds; unmold 2 inches apart onto lightly greased cookie sheets. Or roll out dough 1/4 inch thick between pieces of wax paper. Cut with 3-inch round cookie cutters or cut into 3-inch squares and place 2 inches apart on lightly greased cookie sheets. Reroll scraps to make additional cookies. If desired, decorate with whole almonds.
4. Bake 12 to 15 minutes for molded cookies; 10 to 12 minutes for rolled ones. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely. Store in a tightly covered container.