Description
Traditional simple shortbread cookies with a fun, delicious twist – Biscoff!
Ingredients
Scale
- 1 cup (226g) butter, softened
- ½ cup (110g) granulated sugar
- ½ cup (62g) powdered sugar
- 2/3 cup 170g) Biscoff Spread
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
Instructions
- Beat the butter with an electric mixer at medium speed for one minute. Add the sugars and beat until fluffy and well blended, about 2 minutes. Add the Biscoff Spread, salt and vanilla and mix at medium-low speed until blended, scraping down the sides of the bowl as necessary. Add the flour and mix until just combined. Turn the dough out onto a work surface, divide in half, and shape into 2 discs. Wrap each disc in plastic wrap and refrigerate until chilled, at least 2 hours (or up to 3 days.)
- Preheat the oven to 350?F. Line two baking sheets with parchment paper.
- Place one of the chilled dough discs on a lightly floured work surface. Using a rolling pin, roll the dough out to a thickness of 1/2 inch. Using a 2-inch round or fluted cookie cutter, cut out as many cookies as possible from the dough. Arrange on one of the prepared cookie sheets, spacing them 3/4 inch apart. Gather up the scraps, rewrap them, and chill for about 15 minutes before rerolling and cutting more cookies.
- Bake for 24 to 28 minutes, until they are just firm and slightly browned. Cool the cookies on the baking sheet for 10 minutes, then transfer them carefully to a wire rack and cool completely. Repeat the rolling, cutting and baking procedure with the remaining dough.
- Makes about 30 cookies.
Notes
Adapted from The Canadian Baker
- Prep Time: 10 mins
- Cook Time: 30 mins