1 cup (2 sticks) butter, room temperature
1/2 cup granulated sugar
3/4 cup confectioners' sugar
1 tablespoon vanilla extract
2 cups all-purpose flour
1 14.1-ounce jar cookie butter
- Preheat oven to 325 degrees F. Line a 9 x 9-inch baking pan with foil and lightly spray with nonstick cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, on medium-high speed, cream together butter, granulated sugar and confectioners' sugar until light and fluffy, about 2 minutes. Add vanilla extract and flour; mix on low speed until a soft dough forms. Do not overbeat.
- With your hands, press half of the dough into the prepared pan. Wrap the remaining dough in plastic wrap and refrigerate until needed. Bake the bottom crust for 12 minutes, until puffy and just starting to color.
- Remove from oven and let cool for 15 minutes. Once cooled, spread the cookie butter evenly over the bottom crust. With your hands, crumble the remaining dough over the top of the entire cookie butter layer. Bake for 20-25 minutes until puffy, lightly golden and slightly firm to the touch.
- Let cool then chill in the refrigerator for at least 2 hours or overnight before removing from pan.
I only ate a sliver for a taste test but these seemed like they turned out pretty well. Butter shortbread and cookie butter are always a good combination, amped up by the Biscoff cookies in the middle. You can omit them if you wish but I liked having them in the middle.