Speculoos Buttons

Name: Speculoos Buttons
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 90
Cuisine: Global
Ingredients: 1 large egg, room temperature; 1 large egg white; 473 milliliters all-purpose flour; 1 Tbsp ground cinnamon; 0 teaspoons ground cloves; 1 teaspoons ground ginger; 118 milliliters (packed) light brown sugar; 2 Tbsps mild-flavored (light) molasses; 1 teaspoons freshly grated nutmeg; 473 milliliters powdered sugar, sifted; 1 teaspoons fine sea salt; 59 milliliters sugar; 118 milliliters (1 stick) unsalted butter, room temperature; 1 teaspoon vanilla extract; 90 servings Sanding or other decorative sugar

Speculoos Buttons might be just the condiment you are searching for. Watching your figure? This vegetarian recipe has 39 calories, 0g of protein, and 1g of fat per serving. This recipe serves 90. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of egg, butter, ground cinnamon, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Whisk first 6 ingredients in amedium bowl; set aside. Using an electricmixer at medium speed, beat butter in amedium bowl until smooth, about 2 minutes.

Ingredients you will need

Butter

Equipment you will use

Whisk

Bowl

Add both sugars and molasses; continueto beat until mixture is smooth and creamy,about 3 minutes. Beat in egg and vanilla; mixfor 2 minutes. Reduce speed to low; add dryingredients and mix to blend well.

Ingredients you will need

Molasses

Vanilla

Egg

Scrape dough from bowl and divide intothirds. Using your palms, roll each piece ofdough into an 8" log. Wrap logs tightly inplastic or parchment paper and freeze forat least 3 hours. (For neater edges, removelogs from freezer after 1 hour and roll oncounter.) DO AHEAD: Dough can be made upto 2 months ahead. Keep frozen.

Ingredients you will need

Dough

Roll

Wrap

Equipment you will use

Baking Paper

Bowl

Arrange racks in top and bottom thirdsof oven; preheat to 375°F. Line 3 bakingsheets with parchment paper or siliconebaking mats.

Equipment you will use

Baking Paper

Oven

Whisk egg white in a small bowl toloosen; lightly brush all over 1 log.

Ingredients you will need

Egg Whites

Equipment you will use

Whisk

Bowl

Sprinklewith (or roll in) sanding sugar. Using a long,slender knife, slice off a sliver of dough fromeach end of log to make ends flat.

Ingredients you will need

Sanding Sugar

Dough

Roll

Equipment you will use

Knife

Cut loginto 1/4"-thick rounds.

Transfer to 1 bakingsheet, spacing 1/2" apart; place in freezerwhile you cut the next log. (The cookies holdtheir shape better if you bake when dough iscold.) Repeat with remaining dough.

Ingredients you will need

Dough

Equipment you will use

Oven

Bake 2 sheets of cookies, rotating thesheets from top to bottom and front to backafter 6 minutes, until tops are golden brownand centers are almost firm, 11-13 minutes.

Ingredients you will need

Equipment you will use

Oven

Transfer cookies to wire racks and let cool.Repeat with third sheet of cookies.DO AHEAD: Cookies can be baked 2 daysahead. Store airtight at room temperature.

Ingredients you will need

Mix powdered sugar and 7 teaspoonscold water in a large mixing bowl (glazewill be very thick). Spoon about 1/2 teaspoonglaze onto each button (alternatively, fill aresealable plastic bag with glaze and cut asmall hole in 1 corner; pipe glaze in an evencircle around edges of cookies, then fill).Decorate with sprinkles, colored sugar, ordragées, if desired.

Ingredients you will need

Powdered Sugar

Decorating Sugar

Sprinkles

Glaze

Water

Equipment you will use

Mixing Bowl

Ziploc Bags

Let stand on rack atroom temperature for at least 30 minutesfor glaze to set. DO AHEAD: Cookies can bemade 5 days ahead. Store airtight at roomtemperature.

Ingredients you will need

Glaze