You know you need one more cookie recipe.
I made about 100 cake balls as dessert for last Saturday’s holiday party. If you recall, about a month ago I created 2 varieties:
For the party, I made both again. Variety IS the spice of life.
Upon polling the crowd, I confirmed my theory that the one you like best depends on whether you prefer dark or white chocolate. I like dark.
Since it was my first catering job, I was extra-paranoid about running out of food… so I baked cookies too!
I thought Chocolate Sea Salt Cookies were the best thing ever… but Salted Biscoff Hazelnut Cookies may have ousted it. *Gasp*
I’m so glad I tried it – the hazelnut with the brown sugar-y Biscoff spread was like buttah in my mouth (in a good way… I realize a mouth full of better isn’t for everyone
Cookie #2 was my mom’s favorite: Coconut Macaroon Cookies.
With just 4 ingredients, these are the easiest things you’ll ever make.
If you love coconut, make these ASAP. Recipe found here at Pearl and Pine (Sarah’s photography rocks, btw).
Salted Biscoff Hazelnut Cookies
- 2 C flour
- 1/8 tsp baking powder
- 1/4 tsp salt
- 3/4 C salted butter, room temp
- 1/3 C sugar
- 1/3 C firmly-packed brown sugar
- 1 tsp vanilla extract
- 1 egg
- 1/2 C Biscoff spread
- 1/3 cup hazelnuts, chopped
- Fleur de sal (for topping)
- Sift together flour, baking powder, and salt in small bowl.
- Cream together butter and sugars with mixer until well-blended and whipped. Add vanilla extract and egg, mixing to combine. Combine Biscoff spread with into egg mixture, again mixing until well incorporated.
- Gradually add the flour mixture, mixing until just combined – careful not to over-mix. Fold in hazelnut bits.
- Roll dough into a log about 3 in thick. Place the log on the edge of wax or parchment and roll it up in paper. Chill at least 2 hours in fridge until firm enough to slice. (You can also freeze until you need them.)
- Preheat your oven to 300 degrees. Line cookie sheet with parchment paper. Slice log into 1/4 inch thick rounds and place them on the prepared baking trays (leave room for them to spread just a bit). Lightly sprinkle fleur de sal salt onto each round.
- Bake 18-20 mins. Cookies are done with they turn a light golden-brown color. Allow cookies to cool completely before moving.
- Note: You can sub any nut butter for the Biscoff (but if you haven’t tried Biscoff spread yet you are missing out!).
Happy Holidays, Everyone!
I hope you all have a fun, happy weekend full of deliciousness.