Café Brûlot Cookies

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

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
• 1 cup sifted powdered sugar
• 1 tablespoon brandy
• 1/2 teaspoon vanilla
• milk

Recipe

• 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.