Welcome to week 4 of the 12 Weeks of Christmas Cookies!
I think I finally came up with a fairly original idea for a recipe! I saw a recipe earlier this for Nutella pinwheel cookies, and it got me thinking about the mostly full jar of Biscoff spread in my cupboard. I did a quick google search, and I didn’t come up with anything! I’m sure there have been other people out there that have had the idea, and if they did, they know how great these cookies are.
I used the cookie recipe from Tracey’s Culinary Adventures nutella pinwheels, and it was fantastic; super buttery, without being greasy, with a great crisp texture. The biscoff swirl was a great addition. The mild spice flavor was great with the cookie. I plan to use this cookie base for more pinwheel cookie flavors in the future.
I also am planning a biscoff whoopie pie creation, but that isn’t very original!
I also want to say a quick thank you to Kristan of Confessions of a Cookbook Queen for a recent giveaway. This is a great blog that I have been reading for a while now, and if you haven’t ever checked this blog out, definitely do it!
Adapted from Tracey’s Culinary Adventures
2 1/3 cups all-purpose flour
1/4 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
2 large egg yolks
2 teaspoons vanilla extract
1/2 cup Biscoff spread, divided
Whisk the flour and salt together in a small bowl. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Beat in the egg yolks and vanilla until well combined. With the mixer on low, add the flour mixture, beating until a soft dough comes together. Turn the dough onto your work surface and shape into a square. Divide the dough in half and wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
Working with one half of the dough at a time, unwrap and place on a lightly floured sheet of parchment paper. Place a piece of plastic wrap on top and roll the dough into a rectangle measuring about 10×8-inches – the dough should be approximately 1/4-inch thick. Remove the plastic wrap and use an offset spatula to spread 1/4 cup of the Biscoff spread in a thin layer over the dough, leaving just a tiny border around the edge.
With a long side of the rectangle facing you, use the parchment paper to help you roll the dough into a tight log (my dough cracked slightly at first, but once I got it going, it was fine). Wrap the log in plastic wrap and freeze for 15-20 minutes. Repeat with the second half of the dough.
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Unwrap the logs and slice them into 1/4-1/3-inch rounds. Place the rounds on the prepared baking sheet, spacing them about 2 inches apart. Bake for 14-15 minutes, or until golden around the edges and set in the center. Transfer the baking sheet to a wire rack and cool the cookies for a few minutes before using a spatula to remove them to the rack to cool completely. Repeat with remaining rounds (be sure to cool the baking sheet between batches). Store in an airtight container at room temperature.
Makes about 4 dozen cookies