Speculoos Spice Cookies

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg, large
  • 2 Egg whites

• Baking & Spices

  • 2 1/4 cups All-purposed flour
  • 1/3 cup Almond flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Cardamom, ground
  • 1 tsp Cinnamon, ground
  • 1/4 tsp Cloves, ground
  • 2 cups Confectioners' sugar
  • 2/3 cup Sugar

• Dairy

  • 1 1/3 sticks Butter, unsalted

• Other

  • decorations if desired

Found on theviewfromgreatisland.com

Directions

• Set oven to 350F
• Cream the butter and sugar together until fluffy. Beat in the egg. Add in the dry ingredients and mix well.
• Turn the dough out onto a board and bring together into one piece, if its crumbly, knead it a bit. Cut the dough in 2 and form flat discs, as if for pie dough. Wrap in plastic wrap and refrigerate for at least an hour.
• Roll out the dough to your desired thickness and cut your cookies. If you spray the inside of your cutters with cooking spray, they will release the dough easier. Place the cut out cookies on a silpat or parchment lined baking sheet.
• Bake the cookies for about 10 minutes, depending on thickness, and cool on a rack. They wont brown, and will firm up as they cool.
• Frost with royal icing and add decorative sugars, etc., if you want to.
• To make the frosting, beat the egg whites until soft peaks form. Add in the sugar, and beat well, until you get stiff peaks.
• Transfer to a baggie with the edge clipped, or a pastry bag. Or, you can just spoon the icing down over the cookies for total coverage like I did. If the icing seems too thick, thin with a little warm water. Add in food coloring if you like.