These firm shortbread cookies use Biscoff spread for some extra flavor oomph.
Course: Dessert, Snack
Keyword: cookie butter, cookies, shortbread
Author: Beth Cato
1cupunsalted butter2 sticks, room temperature
2/3cupCreamy Biscoff Spread
Use an electric mixer to beat the butter and sugars until fluffy, about 2-3 minutes. Mix in the Biscoff spread, salt and vanilla extract. Slowly blend in the flour until just combined.
Divide the dough in half and shape into two discs; wrap each in plastic wrap and stash in the fridge until chilled, at least a few hours or up to a few days.
Preheat the oven at 350-degrees. Prepare baking sheets by using parchment paper or use seasoned stoneware.
Set one of the discs on a lightly floured surface and roll out to about 1/4-inch thickness or just under. Cut cookies into desired shapes and arrange on baking sheet; note that they will spread a good bit, even chilled.
Bake for 14-16 minutes, until they are firm and golden. Let them sit on baking sheet for 10 minutes then move to wire rack to completely cool. Store cookies in sealed container at room temperature. Best eaten within 2 days.