Biscoff Butter Cookies

Biscoff Butter Cookies - made dough April 22 from Chop Notch

3/4 cup Biscoff cookie butter

1/2 cup shortening

1 cup brown sugar, packed

3 tablespoons milk

1 large egg

1 3/4 cups all-purpose flour

3/4 teaspoon baking soda

1 1/2 teaspoons salt

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together cookie butter, shortening and brown sugar until well combined and fluffy.
2. Add milk and egg and beat until combined.
3. In a separate bowl, whisk together flour, baking soda and salt. Add in two additions to cookie butter mixture, mixing after each addition until just combined.
4. Portion into dough balls, cover and chill or freeze for several hours or overnight.
5. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Evenly space on prepared baking sheets and bake 12-14 minutes or until edges are set and middles no longer look raw. Remove from heat, let rest on baking sheets for 5 minutes then remove to wire rack to cool completely. 

Back to baking new recipes again. Or at least one....for now. As always, this was for military care packages I send as a volunteer for Soldiers Angels. With the warm summer months approaching, I try to look for recipes that don't use butter so there's less risk of the cookies spoiling if they have to pass too long through hot weather before arriving at their (often) desert destination.

This one was perfect as it uses shortening and cookie butter. I also used ultra pasteurized milk to play it safe although there wasn't much I could do about the egg. The dough came together beautifully and was one of those perfect doughs that wasn't too dry or too sticky so it was easy to portion out.

When baked, the texture was also perfect (to me). It didn't spread too much and had a great chewy but soft/not too soft texture. It might be one of the best cookie textures I've had. 

I wish I could say the same about the flavor. For some reason, it didn't quite taste like cookie butter to me, probably because it was "diluted" by the shortening and other ingredients. To amp up the cookie butter flavor, I recommend either drizzling the tops with melted cookie butter or glazing the tops with cookie butter, or, if you want to be even more extra, "stuffing" the middle of the cookies with cookie butter AND glazing or drizzling.

Unfortunately I couldn't drizzle or glaze since I was sending in care packages and any kind of frosting or icing doesn't hold up well in the mail. But next time, I'm going to try stuffing these cookies with cookie butter to amp up that flavor.