**This post originally appeared on my other blog, YinMomYangMom.com.**
I made you cookies!
Rainbows, Gold Coins, and Shamrocks.
My kids are finally eating my cookies!
Yay!
I guess it was just a matter of time until they came around…
I mean, what’s not to like???
I made these cookies with Bake at 350’s recipe. They are Biscoff cut-outs! Do you know about Biscoff? It’s cookie butter. Like, as in, cookies, not peanuts, crushed up into cookie butter, not peanut butter. I mean… what evil genius came up with that idea? Can you even???
So, the cookies have a creamy kind of texture, like a peanut butter cookie, but the flavor is more caramelly, cinnamony, brown sugary. They are insane! I luuuurrrrrrvvvvve them…!
I’ve made a few minor tweaks to the recipe, as per my scientific findings (see also: How to Bake Cookies that Don’t Spread). You have to try these! Make them ASAP, they will not disappoint!
- 1/2 cup (1 stick) cold, cubed unsalted butter
- 1/2 cup Biscoff Spread (a.k.a. speculoos or cookie butter)
- 3/4 cup light brown sugar
- 1 egg
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- Cream the first three ingredients together.
- Add the egg and mix until well-combined.
- Mix in the last three ingredients until incorporated.
- Roll between two sheets of parchment, cut out shapes, and bake on parchment-lined baking sheets for approximately 10 minutes at 375 degrees.
By the way, the gold coins get their shimmer from Gold Wilton Color Mist. It works like spray paint, only you can eat it!
Thanks for reading all my St. Patrick’s Day ramblings over the last few posts…! I know it’s kind of a minor holiday that not everyone bothers with, but I think there’s a lot of food fun to be had around the Irish theme.
Stop back over in the coming weeks for some great Easter and Passover ideas!
** Shared on Whipperberry.com Friday Flair Link Party **
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