These crunchy light cookies are perfect for fall. Freeze the dough in small batches so you can pull it out anytime and make a quick couple of dozen cookies. The dough also makes a really nice hostess gift. This recipe is adapted from the cookbook "Juliette's Speculoos."
In a large bowl, using an electric stand mixer fitted with the paddle attachment or metal beaters, cream the butter.
Add the sugars and beat until well combined. Add the egg and vanilla extract. Cream until well mixed.
Add the water a little at a time, beating it into the dough.
In a separate bowl, sift together the flour, baking powder, salt and speculoos spice mix.
Add the dry ingredients to the wet ingredients a little at a time. Towards the end you will probably want to switch to a dough hook, or mix using your hand. The mixture will become a crumbly dough.
Knead the mixture briefly and form the dough into a ball. Cover with plastic wrap and allow to rest overnight.
After the mixture has rested, divide the dough into portions to freeze or give as gifts. Or, to bake, preheat oven to 325°F (160°C).
Roll out dough to about 1/4 inch (8 mm) thick. Using a cookie cutter or wooden mould, shape the cookies.
Place on a sheet pan lined with parchment paper. Bake for 11 to 14 minutes. The cookies are done when the center of the cookie springs back when gently touched.
The cookies will still be soft when they come out of the oven. Allow them to cool for a few minutes before attempting to remove them from the parchment paper. I like to transfer the cookies still on the parchment straight to a cooling rack.
You may need to adjust the amount of water you add. Remember, you are looking for a crumbly dough.
If you are using dough that has been frozen, allow it to thaw gently overnight in the refrigerator.
This is the link for speculoos spice mix: https://floskitchen.blog/2017/11/18/speculoos-spice-mix/