Café Brûlot Cookies

"From BHG"
 
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Ready In:
1hr 15mins
Ingredients:
15
Yields:
40 cookies
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ingredients

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directions

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

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