
Its cookies however....They became famous because Roald Dahl, the writer, once stopped in Arnhem on a book signing tour. While he signed away, he was offered coffee and a cookie. He kept eating and eating (thereby dispelling the terrible myth that the Dutch are so tight-fisted that they will only serve you one cookie and then hit the lid on the cookie jar), and fell in love with the cookie. When he was done (signing or eating, I'm not sure) he expressed his admiration for the cookie and said it was the best cookie in the world. Well! Either way, he obtained the recipe from the local baker and it was published in his book "Roald Dahl's Cookbook".

Arnhemse Meisjes
1 full cup of all-purpose flour (approx. 150gr)
pinch of salt
1/2 cup of milk, warm (but not hot!)
1/4 teaspoon of active dry yeast
4 drops of lemon juice
1 stick of butter, room temperature
Sugar
Mix the flour and the salt, stir the yeast in with the warm milk and let it sit for a couple of minutes so the yeast can be activated. Stir the milk and yeast into the flour, add the lemon juice and stir again. Now add the butter in small amounts while you knead/stir until everything comes together. Shape the dough into a sausage, wrap with plastic wrap and refrigerate for at least two hours.
Take out the dough and divide it into equal pieces, little less than 1oz or 20 gr each. The recipe above should give you approximately 16 cookies. Roll each piece into a small ball. Pour several tablespoons of sugar on the counter and roll the dough balls through the sugar. Wrap and refrigerate. Turn on the oven to 350F.
Retrieve the sugary dough balls from the fridge. Place a dough ball on top of the sugary counter and use a rolling pin to roll each ball into an oval shape, about 3 inches long. Turn it over and press the cookie into the sugar, making sure that both sides are well covered. Place each cookie on a silicone mat or parchment paper on a baking sheet. When all cookies are made, sprinkle the remaining sugar over the cookies and bake them golden in approximately 20 to 25 minutes.
The cookies will puff up, the sugar will caramelize and you will have a wonderful and unique cookie to serve with coffee.