Saturday, November 14, 2015
Spritz Sandwich Cookies with Biscoff Cookie Spread
Today I baked a traditional Spritz Cookie but these sandwich cookies have a special creamy European Cookie Spread in the middle. Biscoff Cookie Spread is made from Biscoff Cookies. They recommend enjoying Biscoff Spread on toast, with apples, as a secret ingredient in recipes or straight out of the jar. Biscoff is a nut butter alternative so you should be able to locate it near the peanut butter and jelly in your favorite grocery store. I found my jar of Biscoff at Albertson's. It is available in creamy or chunky just like peanut butter is.
Biscoff Cookies made their initial appearance in the United States in the 1980s, but its history dates back much further. On their web-site you can purchase Biscoff products (which is helpful if you cannot locate the spread locally) and they also have a "create" drop down menu with dessert recipes, drinks and meals. I found this recipe in the Taste of Home - Ultimate Cookie Swap - 2015 Magazine.
Biscoff - http://www.biscoff.com/
Sprtiz Sandwich Cookies
1 1/2 cups butter, softened
1 cup sugar
1 large egg
2 Tbsp milk
2 tsp vanilla extract
3 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
2/3 cup Biscoff Creamy European Cookie Spread
Preheat oven to 375 degrees. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into creamed mixture.
Use a cookie press fitted with a disk, press dough 1 inch apart onto ungreased baking sheet. Sprinkle with colored sprinkles. Bake for 6-8 minutes or until set (do not brown). Remove cookies from pans to wire racks to cool completely.
Spread or pipe about 1 tsp. Biscoff on the bottom of half of the cookies; top with remaining cookies.
Freezer Option: Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Perpare and bake cookies as directed.