Speculoos Cookies

In a large mixing bowl, beat the unsalted butter and the Speculoos cookie butter (which I get from Trader Joe’s) with an electric mixer on medium to high speed for 30 seconds. Add the granulated sugar, brown sugar, baking soda, and baking powder. Beat until combined, scraping sides of bowl occasionally.

Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour using a wooden spoon.

Cover and chill dough for about 1 hour or until easy to handle.

Preheat oven to 375 degrees F.

Shape dough into 1-inch balls. Place balls 2 inches apart on an ungreased cookie sheet (these cookies grow). Using the tines of a fork, flatten balls by making crisscross marks on top or flatten with your hand. You may have to dip your fork in the turbinado sugar for easier pressing. Now sprinkle the top with some turbinado sugar.

Bake for 7 to 9 minutes or until bottoms are light brown. Transfer to a wire rack and let cool.

To make the glaze: Combine Speculoos cookie butter, powdered sugar, and milk, in a small bowl. Whisk until smooth. If it is too thick or too thin, adjust by adding more milk or powdered sugar. Drizzle glaze over cooled cookies.

Makes 82 cookies.

Calories per cookie: 65, Fat: 3.8, Cholesterol: 6.2, Sodium: 25, Potassium: 8.5, Carbs: 7, Fiber: .03, Sugar: 3.7, Protein: 3.8