Speculoos Cookies and Butter
Spiced shortbread cookies that go perfectly with coffee or tea.
- 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
- 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
- 20 cookies crushed
- 1/8 cup evaporated milk
- 1/4 cup sweetened condensed milk
- 1/4 cup butter
Splice blend: Combine the spices in a bowl and mix well.
Cookies: Combine flour, salt, baking powder, and spice blend in a mixing bowl and mix well.
In another bowl, mix the butter, sugar, and brown sugar. Mix in the egg at the end.
Combine the two mixtures until dough forms.
Remove dough and wrap with plastic wrap. Refrigerate 4 hours.
On a floured surface, roll the dough to a ¼-inch thickness.
Cut dough into cookie shapes.
Place cookies on baking tray lined with parchment and bake at 350°F 14 minutes.
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.