BISCOFF COOKIES OR LOTUS SPEDULOOS
(Belgian cookies)

2 cups all purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups (packed) dark brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg

Combine flour, spices, baking powder, and salt in medium bowl; set aside.

Using electric mixer, beat brown sugar and butter in large bowl until light.Add egg and beat until fluffy. Gradually add dry ingredients and beat just until combined. Divide dough in half. Flatten each half into rectangle. Wrap with plastic; chill 1 hour.

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Lightly butter 2 large baking sheets.

Remove one dough piece from the refrigerator and roll on lightly floured work surface to 13x9-inch rectangle. Trim edges to form 12x8-inch rectangle. Cut into 24 (4x1-inch) rectangles. Lightly press miniature cookie cutter into each rectangle to make imprints (do not cut through dough). Arrange cookies on prepared baking sheets, spacing 1 inch apart.

Bake until edges begin to darken, about 8 minutes. Transfer cookies to rack and cool. Repeat with remaining dough piece.