I’ve shown my affinity for holiday cookies before (here and here), but when I came across Dorie Greenspan’s beautiful Speculoos in this month’s Bon Appetit (recipe here), I knew I had to add them to my repertoire. They’re fairly simple to make, but the real joy comes from finishing off the small discs with various colored sugars and delicate decorations. They’re almost a hybrid of a simple-sugar-cookie-meets-gingerbread and when placed in a little tin, they also make for a great hostess gift.
