Cafe Brulot Cookies

The flaming New Orleans' coffee brew with spices, lemon and orange peel, and brandy is the inspiration for this crisp slice-and-bake cookie recipe.

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2.5 by 2 people

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  • Makes: 48 servings
  • Makes: about 48 cookies
  • Prep: 20 mins
  • Chill: 2 hrs
  • Bake: 7 mins to 8 mins 375°F per batch

Cafe Brulot Cookies

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2.5 by 2 people

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Directions

  1. In a food processor bowl combine brown sugar, pecans, coffee crystals, cinnamon, and cloves. Cover and process until nuts are finely chopped. Add butter, lemon peel, and orange peel; process until butter is evenly mixed. Add brandy or milk and egg yolk; process until combined. Add flour gradually, processing until combined.
  2. Divide dough in half. Shape each half into a 6 inch-long-roll. Wrap each roll in plastic wrap or waxed paper. Chill in the refrigerator about 2 hours or until firm.
  3. Using a sharp knife, cut dough into 1/4-inch-thick slices. Place slices 1-1/2 inches apart on an ungreased cookie sheet.
  4. Bake in a 375 degree F oven for 7 to 8 minutes or until lightly browned. Transfer cookies to a wire rack; cool. Pipe or drizzle cooled cookies with Brandy Icing.

Brandy Icing

Directions

  1. Combine powdered sugar, vanilla, and brandy. Add milk, 1 teaspoon at a time, to make desired consistency.
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