Biscoff Shortbread Cookies
User Reviews
5.0
3 reviews
Excellent
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Prep Time
3 hrs 11 mins
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Cook Time
3 hrs 11 mins
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Servings
40 cookies
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Course
Dessert
Biscoff Shortbread Cookies
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Biscoff Shortbread Cookies
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Ingredients
- 1 cup butter softened
- ½ cup granulated sugar
- ½ cup powdered sugar
- ⅔ cup Biscoff spread
- ½ teaspoons salt
- 1 teaspoon vanilla extract
- 2 cups 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 two 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 ½ 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 ¾ 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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