Speculaas with coffee icing
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | tablespoon | Ground cinnamon |
| 1 | teaspoon | Ground ginger |
| ½ | teaspoon | Grated nutmeg |
| ½ | teaspoon | Ground cloves |
| 14 | tablespoons | Unsalted butter |
| 1¼ | cup | Packed brown sugar |
| 1½ | tablespoon | Brandy |
| 1 | cup | Confectioners' sugar |
| 2 | teaspoons | Hot espresso coffee |
Directions
Preheat oven to 375 degrees
In a mixing bowl, stir together flour, baking powder, and spices. In a separate bowl, cream together butter and brown sugar until fluffy; stir in brandy.
Gradually beat dry ingredients into butter mixture, then form into a ball and knead on a floured surface until smooth. Roll out to a thickness of ¼ inch and cut with small cookie cutters, placing cutouts on a greased baking sheet.
Bake cookies until crisp and golden brown, 10-12 minutes. Transfer to wire rack to cool.
For the icing, sift confectioners' sugar into a mixing bowl. A little at a time, stir in espresso with a fork. Rest bowl in a larger bowl of very hot tap water and stir about 1 minutes, until icing is smooth and fluid. With a small knife or a teaspoon, spread a thin glaze of icing over each cookie and let set.
Recipe by: A Cup of Coffee -- Norman Kolpas Posted to MC-Recipe Digest V1 #540 by ferrets3<ferrets3@...> on Mar 24, 1997