Teaspoon

Cookie Butter, yum!

/ Sheila / 12 Comments

Well, well, well…I made a discovery last week, thanks to my sister-in-law, and being the public-spirited person I am, I’m passing this little jewel on. As usual, I’m not sure if I’m cutting edge, or the last to know. Just in case anyone out there hasn’t heard of Cookie Butter…well, you might want to start dieting right now to accommodate the cravings.

Unbelievably, I must admit, Nutella has a serious rival in my heart. I found a new love. Not chocolate, surprisingly, but delicious and just sweet enough to satisfy…grab a spoon and have taste of Trader Joe’s Cookie Butter. (If you don’t have a Trader Joe’s in your area, you can order this through Amazon.) Pricey, but available. http://www.amazon.com/Trader-Joes-Speculoos-Cookie-Butter/dp/B006KK4GUO/ref=wl_it_dp_o_pdT11_S_nC?ie=UTF8&colid=2856YU88S9KGM&coliid=I3JCU8WTM6SPHK It looks like peanut butter, but tastes a little like a smooth and creamy gingerbread cookie dough. You can spread it on anything: bread, fruit, waffles, spouse, pancakes, your fingers or a spoon…I bought one jar, and now that I’m far away from a Trader Joe’s store, I see my mistake. Should have bought a case. And so I can fit into my clothes, after this little discovery, I’m walking just a wee bit more these days.

If you don’t live near a Trader Joe’s, you can make your own version. I haven’t tried this myself, (haven’t tried it yet, I’m sure I’ll be whipping this up soon…we’ll see how long my one jar supply lasts) but it looks about right, based on the list of ingredients on the label.

Speculoos Cookie Butter Recipe

Ingredients:

3/4 sleeve Biscoff cookies (about 24 cookies)
1 Tablespoon sugar
1/2 teaspoon vanilla extract
1/4 cup coconut oil
a pinch of salt
1/2 teaspoon cinnamon
2 teaspoons canola oil
1 Tablespoon skim milk

Directions:

Grind the cookies into a fine meal using a food processor. Melt the coconut fat and let cool down until luke warm. Add coconut oil to the cookie meal and process until combined. Then add sugar, vanilla, cinnamon, salt, canola oil and milk. Process until combined, scraping the sides as needed. This could take up to 5 minutes, but stop whenever you reach your desired consistency. Play around with the oil or milk amounts if you still want it creamier.

This spread will harden in the fridge and it is best to let it stand 30 min at room temperature when serving.

Enjoy!

Soft Sugar Cookies

/ Sheila / 1 Comment

I’ve been on a baking holiday recently. Rob isn’t much of a sweet eater, and I’ve been trying to be good….no baking treats to eat all by myself! But getting a Christmas box ready to mail to our daughter-in-law, Becca, stationed in Iraq, demanded a home-made addition. I tried a new sugar cookie recipe, and I think I have a new favorite. Some sugar cookie recipes are too eggy for my taste, or bake too crispy. These are soft and chewy, and have a great flavor. You can roll the dough if you want, or use a scoop and flatten method for uniform cookies perfect for gift packages.

Ingredients

Method

Pre-heat oven to 325 degrees. Combine flour, salt and baking powder and set aside. Cream butter, 1 cup granulated sugar and brown sugar until light and fluffy. Add egg and vanilla, mix until combined. Add dry ingredients and mix until just combined.

Using cookie scoop, drop dough onto cookie sheet. Flatten rounded cookies to 3/4 inch discs, then sprinkle with granulated, turbinado, or colored sugar, as desired. Bake cookies approximately 15 minutes, or until just done enough to hold shape. I don’t let these brown. Remove cookie sheet from oven and let cookies cool for a couple of minutes before removing to cooling rack. The cookies should still have a soft chewy texture when cooled. Enjoy!