RECIPE FOR SPICE COOKIES RECIPES

Name: Speculoos (Belgian Spice Cookies)
Prep time: 1 h 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 3 dozen, 36 serving(s)
Ingredients: 2 cups all-purpose flour; 3 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cloves; 1/2 teaspoon table salt; 1/4 teaspoon baking soda; 1/4 teaspoon baking powder; 1 cup unsalted butter, room temperature; 1/2 cup white sugar; 1/4 cup firmly packed light brown sugar; 1 teaspoon vanilla extract

SPECULOOS (BELGIAN SPICE COOKIES) RECIPE - FOOD.COM

Speculoos (Belgian Spice Cookies) Recipe - Food.com image

These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU

Total Time 1 hours 35 minutes

Prep Time 1 hours 15 minutes

Cook Time 20 minutes

Yield 3 dozen, 36 serving(s)

Number Of Ingredients 13

Ingredients

2 cups all-purpose flour
3 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/2 teaspoon table salt
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1 cup unsalted butter, room temperature
1/2 cup white sugar
1/4 cup firmly packed light brown sugar
1 teaspoon vanilla extract

Steps:

Preheat oven to 350°F.
Sift together flour, spices, baking soda, baking powder and salt.
In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.

Nutrition Facts : Calories 88.2, FatContent 5.2, SaturatedFatContent 3.3, CholesterolContent 13.6, SodiumContent 44.9, CarbohydrateContent 9.8, FiberContent 0.3, SugarContent 4.3, ProteinContent 0.8

GERMAN SPICE COOKIES (PFEFFERNUSSE) RECIPE | MARTHA …

German Spice Cookies (Pfeffernusse) Recipe | Martha … image

German for "pepper nut," pfeffernusse cookies are named for the pinch of pepper added to the dough before baking. It joins a quartet of warm spices -- cinnamon, nutmeg, allspice, and cloves.

Provided by Martha Stewart

Categories Cookie Recipes

Yield Makes about 60

Number Of Ingredients 18

Ingredients

2 1/4 cups unbleached all-purpose flour
1/4 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon freshly ground pepper
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/2 teaspoon pure vanilla extract
3 1/2 cups confectioners' sugar
1/3 cup whole milk, plus more if needed
1/4 teaspoon kirsch or other cherry-flavored liqueur, optional
Coarsely ground pink peppercorns
1/2 teaspoon luster dust, preferably metallic
1/4 teaspoon kirsch

Steps:

Cookies: Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
In a medium bowl, combine flour, baking soda, and spices. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
Glaze: Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
To decorate: While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.

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