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

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