Speculoos Cookies and Butter
Spiced shortbread cookies that go perfectly with coffee or tea.
Prep Time 20 minutes
Cook Time 14 minutes
Refrigeration Time 4 hours
Total Time 34 minutes
Servings 20
Ingredients
Spice Blend
- 1 tbsp ground cinnamon
- 1 1/2 tspn ground nutmeg
- 1 tspn ground cloves
- 1 tspn ground ginger
- 1/4 tspn ground cardamom
- 1/4 tspn white pepper
- 1/4 tspn ground anise
Cookies
- 1 1/2 cups flour
- 1/4 tspn salt
- 1/2 tspn baking powder
- 3 1/2 tspn spice blend
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1/2 cup sugar
- 1 egg
Cookie Butter
- 20 cookies crushed
- 1/8 cup evaporated milk
- 1/4 cup sweetened condensed milk
- 1/4 cup butter
Instructions
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Splice blend: Combine the spices in a bowl and mix well.
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Cookies: Combine flour, salt, baking powder, and spice blend in a mixing bowl and mix well.
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In another bowl, mix the butter, sugar, and brown sugar. Mix in the egg at the end.
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Combine the two mixtures until dough forms.
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Remove dough and wrap with plastic wrap. Refrigerate 4 hours.
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On a floured surface, roll the dough to a ¼-inch thickness.
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Cut dough into cookie shapes.
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Place cookies on baking tray lined with parchment and bake at 350°F 14 minutes.
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To make cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor and blend until the texture is like peanut butter.