Speculoos (Belgian Spice Cookies)

These rolled spice cookies are very similar to the Lotus brand Biscoff cookies distributed on some airlines. These are adapted from a recipe I found at Cupcake Project. http://bit.ly/oV00DU

• Ready In: 1 hr 35 mins
• Serves: 36
• Yields: 3 dozen

Ingredients

• 2  cups all-purpose flour
• 3  teaspoons ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground nutmeg
• 1⁄4 teaspoon ground allspice
• 1⁄4 teaspoon ground cloves
• 1⁄2 teaspoon table salt
• 1⁄4 teaspoon baking soda
• 1⁄4 teaspoon baking powder
• 1  cup unsalted butter, room temperature
• 1⁄2 cup white sugar
• 1⁄4 cup  firmly packed light brown sugar
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 350°F.
2. Sift together flour, spices, baking soda, baking powder and salt.
3. In the work bowl of a stand mixer, cream together butter, white sugar, brown sugar and vanilla.
4. Add dry ingredients to mixer, a few spoonfuls at a time, mixing on low speed until combined.
5. Wrap dough tightly in plastic wrap. Refrigerate 60 minutes.
6. Place dough on Silpat or parchment. Roll dough out to about 1/4" thickness - about the size of the Silpat. Use bench flour as necessary to prevent sticking. Transfer Silpat to a cookie sheet.
7. Bake in preheated oven for 20-25 minutes. Cut into 3x2" rectangles with a pizza wheel.
8. Transfer Silpat to a cooling rack until room temperature. Store in a tightly sealed container.