| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cookies, Ethnic | 36 | Servings | ||
INGREDIENTS
| 2 1/2 | c | All-purpose flour |
| 1 | tb | Baking powder |
| 1 | tb | Ground cinnamon |
| 1 | ts | Ground ginger |
| 1/2 | ts | Grated nutmeg |
| 1/2 | ts | Ground cloves |
| 14 | tb | Unsalted butter |
| 1 1/4 | c | Packed brown sugar |
| 1 1/2 | tb | Brandy |
| 1 | c | Confectioners' sugar |
| 2 | ts | Hot espresso coffee |
INSTRUCTIONS
Preheat oven to 375 degrees In a mixing bowl, stir together flour, baking powder, and spices. In a separate bowl, cream together butter and brown sugar until fluffy; stir in brandy. Gradually beat dry ingredients into butter mixture, then form into a ball and knead on a floured surface until smooth. Roll out to a thickness of 1/4 inch and cut with small cookie cutters, placing cutouts on a greased baking sheet. Bake cookies until crisp and golden brown, 10-12 minutes. Transfer to wire rack to cool. For the icing, sift confectioners' sugar into a mixing bowl. A little at a time, stir in espresso with a fork. Rest bowl in a larger bowl of very hot tap water and stir about 1 minutes, until icing is smooth and fluid. With a small knife or a teaspoon, spread a thin glaze of icing over each cookie and let set. Recipe by: A Cup of Coffee -- Norman Kolpas Posted to MC-Recipe Digest V1 #540 by ferrets3 <ferrets3@pilot.infi.net> on Mar 24, 1997
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