Café Brûlot Cookies
- Ready In:
- 1hr 15mins
- Ingredients:
- 15
- Yields:
-
40 cookies
ingredients
- 1 cup packed brown sugar
- 1⁄2 cup pecan pieces
- 1 teaspoon instant coffee crystals
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄2 cup butter
- 1 tablespoon finely shredded lemon peel
- 1 tablespoon finely shredded orange peel
- 1 tablespoon brandy
- 1 egg yolk
- 1 3⁄4 cups all-purpose flour
-
Brandy Icing
- 1 cup sifted powdered sugar
- 1 tablespoon brandy
- 1⁄2 teaspoon vanilla
- milk
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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