Belgian Cookies Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 20

Ingredients:
1 cup all-purpose flour
3/4 cup cornstarch
2 teaspoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 teaspoon baking soda
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
3/4 cup granulated sugar
1 tablespoon light corn syrup
2 large eggs
2 1/2 tablespoons raspberry preserves
3 1/2 tablespoons confectioners' sugar
3 1/2 teaspoons lukewarm water (105°-115°F)
2 drops red food coloring

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Directions:

Sift the flour, cornstarch, cocoa, cinnamon, allspice, baking soda, ginger, nutmeg, and salt into a medium bowl. Beat the butter, sugar, and corn syrup in a large bowl with an electric mixer at high speed until creamy.

Add the eggs, beating until just blended. Mix in the dry ingredients to form a smooth dough. Press the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.

Preheat the oven to 350°F. Butter two cookie sheets. Roll out the dough on a lightly floured surface to a thickness of 1/2 inch. Use a 2-inch cutter to cut into rounds.

Transfer the cookies to the prepared cookie sheets, placing them 1 inch apart. Bake for 8-10 minutes, or until firm, rotating the sheets halfway throughfor even baking. Cool completely on the cookie sheets.

Stick the cookies together in pairs with the preserves. Mix the confectioners' sugar, water, and food coloring to make a soft frosting. Spread the frosting over the tops.

This recipe from CDKitchen for Belgian Cookies serves/makes 20