speculoos cookies2 C all-purpose flour
1 T ground cinnamon
3/4 t ground (dried) ginger
1/4 t fine sea salt
1/2 t freshly grated nutmeg
1/8 t ground cloves
1/2 C (1 stick) unsalted butter, room temperature
1/2 C (packed) light brown sugar
1/4 C sugar
1 T dark blackstrap molasses
1 T honey or agave nectar
1 large egg, room temperature
1 t vanilla extract

Whisk first 6 ingredients in a medium bowl; set aside.
Using an electric mixer at medium speed, beat butter in a medium bowl until smooth, about 2 minutes. Add both sugars, molasses and honey (or agave nectar); continue to beat until mixture is smooth and creamy, about 3 minutes. Beat in egg and vanilla; mix for 2 minutes. Reduce speed to low; add dry ingredients and mix to blend well.

If you are using the springerle rolling pin, roll the dough out until 1/2 inch thick with a plain rolling pin. Liberally dust the springerle pin with flour then roll over the dough, pressing firmly to make a 1/4 inch thick cookie dough, with imprint. Cut the dough along the springerle grid lines with a sharp knife or pizza cutter and place on the baking sheet.
Place the baking sheet in the refrigerator for 30 minutes. 10 minutes before the time is up, preheat the oven to 375˚F. Bake the cookies in the oven 9-11 minutes or until the cookies look golden brown on the edges. Let cool on the baking sheet for 10 minutes before moving the cookies to a wire rack to cool to room temperature. The cookies will harden as they cool.

Recipe adapted from koshercamembert.com and eatthelove.com

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