Friday, July 6, 2012

Cookie Butter Cookies

I know.

I know, I know, I know.

But hear me out for a second. Making cookies out of cookie butter isn't going backwards. It's completing a circle. We can get all into Lion King songs right now. That's good, right?

Okay, I'm losing you again. Maybe I should first explain what cookie butter is for those of you who may not know. Cookie butter is a spread made up mostly of Speculoos cookies which are traditionally eaten on Sinterklaas, St. Nicholas's feast in the Netherlands, Belgium and northern France. (Yes, I did a bit of research.) History aside, the butter has the consistency of thick peanut butter and tastes like cinnamon, nutmeg and all things wonderful about late Fall and Christmas baking. (Psst: Check out all my sandwich spreads!)

I could probably eat it by the spoonful, but it is also good on toast, with chocolate and with apples I'm hoping because that will likely be my breakfast tomorrow. To see if it bakes like peanut butter, I incorporated it into some cookies and it really does a lovely job. The warm spices spread throughout the cookies, which can be good on their own, made into sandwich cookies or crumbled over ice cream. Be creative with the cookies or with the butter itself. Just don't be surprised when you find yourself in line at Trader Joe's the next day with half a dozen jars in hand.

Cookie Butter Cookies
Makes 1 1/2 dozen.

1/4 cup butter, softened
1/4 cup cookie butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chocolate chips, if desired

Preheat oven to 350 degrees and prepare baking sheet.
Blend butter, cookie butter, sugar and brown sugar until light and fluffy, about three minutes. Add egg and mix thoroughly. Add vanilla. In separate bowl whisk together flower, baking powder, baking soda and salt. Add dry ingredients to wet and mix until just combined. Mix in chocolate chips by hand if desired.
Roll into walnut sized balls and place on baking sheet about two inches apart. Bake for 18-20 minutes or until lightly golden brown. Remove to cool on a cooling rack.


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