These buttery spice cookies are classic Dutch Christmas treats.
Cover a cookie sheet with parchment paper.
Preheat the oven to 350F.
In the bowl of a stand mixer, fitted with a paddle or a medium bowl, using electric beaters, beat the butter on medium speed, until it is creamed (lighter colour and fluffy).
Slowly add the sugar and continue beating on medium for 1 minute, scraping the sides halfway through.
Add 1 egg and beat until fully incorporated (no yellow visible).
Add the other egg and beat until fully incorporated and add the vanilla.
Beat in until no longer visible, around 30 seconds.
In a medium bowl, mix together the flour, baking soda and salt, with a fork.
Slowly add the flour mixture, to the butter mixture, with the mixer set to it's lowest setting.
Beat well and scrape down the sides, in between additions.
Roll out the batter on a clean surface, to 1/2 cm thickness and cut onto diamonds or use any shape cookie cutter.
Place cookies on prepared sheet, at least 1 cm apart, to allow for slight spreading and place in the centre of the oven for 12-15 minutes.
Remove from the sheet immediately by sliding the parchment off and let cool completely.
