“From BHG”
1hr 15mins
40 cookies

Ingredients Nutrition


  1. In a food processor, combine brown sugar, pecans, coffee crystals, cinnamon, and cloves; process until nuts are finely chopped.
  2. Add in butter, lemon peel, and orange peel; process until butter is evenly mixed.
  3. Add in brandy and egg yolk; process until combined; add flour gradually, processing until combined.
  4. Divide dough in half; shape each half into a 6-inch long roll; wrap in plastic wrap or waxed paper.
  5. Chill for 2-24 hours or until firm enough to slice.
  6. Cut rolls into ¼-inch slices; place slices 1 ½ inches apart on an ungreased cookie sheet.
  7. Bake at 375° for 7-8 minutes or until lightly browned; transfer to a wire rack and let cool.
  8. To make Brandy Icing: in a small bowl, combine powdered sugar, brandy, and vanilla.
  9. Add milk, 1 teaspoon at a time, to make drizzling consistency.
  10. Drizzle icing over cookies; let cool.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a