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Speculoos Honey Spiced Shortbread Cookies

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Instructions

  1. Preheat oven to 325°F. Line baking sheets with parchment paper.
  2. Whisk together flour, cinnamon, baking powder, baking soda, ginger, salt, cardamom, nutmeg, white pepper and cloves.
  3. In separate bowl, beat butter and 1/3 cup Organic Honey until light and fluffy. Beat in egg. Add flour mixture; mixing just until dough comes together.
  4. Divide dough in half, shaping into discs. Wrap in plastic wrap and refrigerate for at least 1 hour.
  5. Working with one disc at a time, place dough on lightly floured work surface and roll out to 1/4-inch thickness. Using 2-inch round cookie cutter, cut out 15 rounds, re-rolling scraps once. Place 2 inches apart on prepared baking sheets. Repeat with second half of dough. Chill in refrigerator for 15 minutes.
  6. Heat remaining honey in a small saucepan set over medium heat, for 2 minutes or until simmering. Keep warm.
  7. Bake for 12 to 15 minutes or until bottoms are light golden. Remove from oven; immediately brush tops with warm Organic Honey. Cool completely on a wire rack. Cookies keep in airtight container for up to 1 week.

Tip:

For cookie with even more of a spicy bite, add 1/4 tsp cayenne pepper.

Ingredients

  • 2 cups all-purpose flour
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp each baking powder, baking soda, ground ginger and salt
  • 1/4 tsp each ground cardamom, nutmeg and white pepper
  • Pinch ground cloves
  • 3/4 cup unsalted butter, at room temperature
  • 1/2 cup Wholesome Organic Honey, divided
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    Organic Honey
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  • 1 cage free organic egg

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