Lacey’s Pantry: Speculaas Spice Cookies

By Lacey Newlin

Yields: 3 1/2 dozen cookies | Total time: 30 minutes, plus 3 hour refrigeration time

1/2 cups blanched almonds, toasted
1 1/2 cups all-purpose flour, divided
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cardamom
1/4 tsp ground coriander
1/4 tsp ground nutmeg
1/8 tsp ground cloves
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup cookie butter
1/2 cup light brown sugar, packed
1/2 cup sugar
1 egg

1/2 cup powdered sugar
4 tbsp milk
1/2 tsp vanilla extract

Using a food processor, finely grind the almonds with 2 tbsp of the flour. Whisk together ground almonds with the rest of the flour, baking soda, spices and salt in a bowl; set aside. In a stand mixer, cream together butter and sugars on medium-high speed until light and fluffy. Add egg and cookie butter, mix until combined. With the mixer on low speed, add in flour mixture and mix until just moistened and combined.

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