Biscoff Knockoffs (Speculoos)

• 1/2 cup salted butter, softened
• 1/4 cup light brown sugar
• 3 T granulated sugar
• 1/4 t salt
• 1/2 t vanilla extract
• 1 cup all purpose flour
• 1 T tapioca flour
• 1 t ground cinnamon
• 1/8 t. ground ginger
• 1/8 t freshly ground nutmeg
• pinch of ground clove
• 1/8 t baking powder
• 1/8 t baking soda

1. Preheat oven to 350 F.
2. In a medium bowl, stir together the flour, spices, salt, baking powder, and baking soda. I use a fork to stir it around.
3. In a medium large bowl cream together butter, sugars, and vanilla. Rather than dirty up a whisk or beaters, I just do this with a rubber spatula.
4. Divide the dough in half. On a large piece of plastic wrap, pat each half into a thinnish rectangle. Chill for ~15 minutes.
5. Roll out each piece of dough on wax paper or parchment paper. Try to make as regular a rectangle as possible. Aim for between 1/8" and 1/4". Personally, I like them thin.
6. Cut into desired shapes. I like rectangles so using a clean smooth plastic ruler, I lay it across the dough and cut with a pizza cutter. The width of my ruler is perfect for the width of the cookie, probably ~1 1/4". Cross-cut at 2" intervals. Because I live in a warm climate, I have to refrigerate the dough after this step or the cut cookie dough deforms when moving to the baking sheet. Pop the rolled and cut dough into the refrigerator for ~10-15 minutes.
7. Bake on a half sheet pan with a Silpat mat or parchment. Space the cookies an inch or so apart. Bake for ~13-15 minutes. Wait a few minutes then move the cookies to a cooling rack. Store in an airtight container. They will be very crisp.
8. These cookies are very amenable to stamping, molding, or other pressed designs.

butter, light brown sugar, t, salt, vanilla, flour, t, ground cinnamon, ground ginger, ground nutmeg, ground clove, baking powder, baking soda

Taken from www.epicurious.com/recipes/member/views/biscoff-knockoffs-speculoos-50128802 (may not work)