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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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From BHG 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 |
Directions:
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 1/4-inch slices; place slices 1 1/2 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.
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