Dutch Speculaas Cookies

Instructions

1. Prepare the dough
   In a large bowl, cream together the butter and brown sugar until light and fluffy. Add the egg yolk and vanilla extract, mixing until well combined. In a separate bowl, whisk together the flour, speculaas spice mix, baking soda, and salt.
2. Mix wet and dry ingredients
   Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until a stiff dough forms. If the dough is too sticky, add a little more flour. If too dry, add a bit more milk.
3. Chill the dough
   Divide the dough into two portions, flatten into discs, wrap in plastic wrap and refrigerate for at least 2 hours or overnight. This allows the spices to infuse the dough and makes it easier to roll out.
4. Roll and cut the cookies
   Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. On a lightly floured surface, roll out the dough to about 1/4 inch thickness. Use cookie cutters or traditional speculaas molds to cut out shapes. If using molds, dust them with flour before pressing the dough into them.
5. Decorate the cookies
   Place the cookies on the prepared baking sheets. If desired, brush the tops with beaten egg white and sprinkle with sliced almonds, pressing them lightly into the dough.
6. Bake to perfection
   Bake for 12-15 minutes until the edges are golden brown. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will crisp up as they cool.