Speculoos Buttons

Ingredients

• 1 large eggs room temperature
• 1 large egg whites 
• 2 cups flour all-purpose
• 1 tablespoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.8 teaspoon ground ginger 
• 0.5 cup brown sugar light packed ()
• 2 tablespoons blackstrap molasses light ()
• 0.5 teaspoon nutmeg freshly grated
• 2 cups powdered sugar sifted
• 0.5 teaspoon sea salt fine
• 0.3 cup sugar 
• 0.5 cup butter unsalted room temperature (1 stick)
• 1 teaspoon vanilla extract 
• 90 servings frangelico 
• 90 servings frangelico 

Equipment

• bowl
• baking paper
• oven
• knife
• whisk
• mixing bowl
• ziploc bags

Directions

1. Whisk first 6 ingredients in amedium bowl; set aside. Using an electricmixer at medium speed, beat butter in amedium bowl until smooth, about 2 minutes.
2. Add both sugars and molasses; continueto beat until mixture is smooth and creamy,about 3 minutes. Beat in egg and vanilla; mixfor 2 minutes. Reduce speed to low; add dryingredients and mix to blend well.
3. Scrape dough from bowl and divide intothirds. Using your palms, roll each piece ofdough into an 8" log. Wrap logs tightly inplastic or parchment paper and freeze forat least 3 hours. (For neater edges, removelogs from freezer after 1 hour and roll oncounter.) DO AHEAD: Dough can be made upto 2 months ahead. Keep frozen.
4. Arrange racks in top and bottom thirdsof oven; preheat to 375°F. Line 3 bakingsheets with parchment paper or siliconebaking mats.
5. Whisk egg white in a small bowl toloosen; lightly brush all over 1 log.
6. Sprinklewith (or roll in) sanding sugar. Using a long,slender knife, slice off a sliver of dough fromeach end of log to make ends flat.
7. Cut loginto 1/4"-thick rounds.
8. Transfer to 1 bakingsheet, spacing 1/2" apart; place in freezerwhile you cut the next log. (The cookies holdtheir shape better if you bake when dough iscold.) Repeat with remaining dough.
9. Bake 2 sheets of cookies, rotating thesheets from top to bottom and front to backafter 6 minutes, until tops are golden brownand centers are almost firm, 11-13 minutes.
10. Transfer cookies to wire racks and let cool.Repeat with third sheet of cookies.DO AHEAD: Cookies can be baked 2 daysahead. Store airtight at room temperature.
11. Mix powdered sugar and 7 teaspoonscold water in a large mixing bowl (glazewill be very thick). Spoon about 1/2 teaspoonglaze onto each button (alternatively, fill aresealable plastic bag with glaze and cut asmall hole in 1 corner; pipe glaze in an evencircle around edges of cookies, then fill).Decorate with sprinkles, colored sugar, ordragées, if desired.
12. Let stand on rack atroom temperature for at least 30 minutesfor glaze to set. DO AHEAD: Cookies can bemade 5 days ahead. Store airtight at roomtemperature.