Cafe Brulot Cookies

• 1 cup packed brown sugar
• 12 cup pecan pieces
• 1 teaspoon instant coffee crystals
• 12 teaspoon ground cinnamon
• 14 teaspoon ground cloves
• 12 cup butter
• 1 tablespoon finely shredded lemon peel
• 1 tablespoon finely shredded orange peel
• 1 tablespoon brandy
• 1 egg yolk
• 1 34 cups all-purpose flour
• 1 cup sifted powdered sugar
• 1 tablespoon brandy
• 12 teaspoon vanilla
• milk

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.

brown sugar, pecan, instant coffee crystals, ground cinnamon, ground cloves, butter, lemon peel, orange peel, brandy, egg yolk, flour, powdered sugar, brandy, vanilla, milk

Taken from www.food.com/recipe/caf-br-lot-cookies-217469 (may not work)