Recipes

[Carol1229]

this recipe back in February and somehow it got lost in the shuffle of "to try" recipes in my file. I did have some chocolate hearts frozen but they were swirled with raspberry or strawberry......I preferred sticking with something chocolate for the center.

In looking over the ingredients list, the first thing that came to my mind to add to the recipe was a little vanilla-then I remembered the Watkin's Caramel Extract I had in the baking cabinet.......caramel and Biscoff? OHHHH yes that would work. Those 2 ingredients, plus a little cinnamon and a touch of salt and I was all set to get started.

I made the dough ahead of time and refrigerated it for a couple days. I decided to use Hershey Caramel Kisses that I had frozen in the center, so while the cookies were baking, I unwrapped the amount needed. From the looks of the photo on Stephanie's blog, I thought they'd be like the peanut butter cookies in my Peanut Blossoms recipe.

Good thing I looked in the oven partway through baking-those doggone cookies were SPREADING not baking in the nice ball shape I thought they would. ARGH! NOW WHAT? I had some chocolate "stars" frozen so since they were a little wider than the Hershey Kisses, I counted out the amount needed. They worked fine but I was still disappointed that the cookies spread as much as they did. I recall the dough being quite soft when I made it but I wasn't worried because I was going to refrigerate it. The recipe calls for rolling it into balls right away-that wouldn't have worked-I would have had to add more flour. When I make these again-which I will-I will most likely give that a try.

Having said that-the flavor in these is AMAZING. The cinnamon-y flavor of the Biscoff adds a nice touch to the cookie and that little bit of cinnamon and caramel flavor with a hint of vanilla all blended so well.

Will I make them again? You bet. Of the new recipes I tried, I think this was Bob's favorite cookie on the tray. They really would have been good with the caramel Hershey kiss in the center-but then, Valentine's day is around the corner-and those Dove hearts will be appearing again. I think I'll be grabbing a few bags of them for the freezer to make these cookies for this year's cookie tray....never hurts to think ahead, right?



BISCOFF COOKIES
(Source: adapted from Stephanie @ Plain Chicken)

1/2 c. unsalted butter, softened
1/2 c. Biscoff spread
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 large egg
1/2 tsp. pure vanilla extract
1/2 tsp. caramel extract
1 1/4 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1 tsp. ground cinnamon
Granulated sugar for rolling
Milk chocolate "stars", Hershey Kisses or Dove chocolate hearts, frozen solid and unwrapped

In a large bowl, cream butter and Biscoff spread with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, brown sugar, egg, vanilla and caramel extract; beat until well mixed.

Combine the flour, baking soda, baking powder and salt; add to the creamed mixture, beating until well mixed.

Preheat oven to 375 degrees.

Shape dough into 1" balls; roll in granulated sugar. Place 2" apart on an ungreased baking sheet.

Bake @ 375 degrees for 7-9 minutes.

While cookies are baking, unwrap candy and place in a small bowl; return to the freezer. Remove cookies from the oven; immediately press one frozen chocolate candy into each cookie. Cool on pan for 1-2 minutes; remove from pan to wire racks and cool completely. Makes about 3 dozen.