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Tuesday, February 25, 2014

Biscoff Blossom Cookies

On our first business trip for The Smart Baker, we flew to California to visit a new distributor's facilities. It was also my first time ever in California. It was a trip full of firsts: first visit to the Hollywood Walk of Fame, driving through the mountains in California, going to Crumbs (actually, we happened upon the grand opening of the new LA location of Crumbs!), walking the Santa Monica pier and Venice Beach, and so much more.  While the trip was memorable for being the first Smart Baker business trip and our first trip to California together, it was always very memorable because it marks the occasion of my first BISCOFF COOKIE.  Flying home, they handed us each this little individually wrapped cookie … and I fell in love.  

If you love Biscoff like me, you're sure to enjoy these cookies.  They are soft baked sugar cookies with   3/4 cup of biscoff spread mixed right into the dough.  I topped some of the cookies with a Wilbur Chocolate Bud, and others, I left without.   Both were completely wonderful, but I may have loved the ones without chocolate a little bit more. 

Biscoff Blossoms, adapted from Gimme Some Oven
1/2 cup unsalted butter, room temp
3/4 cup Biscoff spread
1/3 cup brown sugar
1/3 cup sugar
1 large egg, room temp
1 tsp vanilla extract
2 cups flour
1 tsp Baking soda
1/2 tsp sea salt
Wilbur chocolate buds (or Hershey Kisses) optional
About 2/3 cups turbinado sugar for coating

Preheat the oven to 375 F.  Line a baking pan with parchment paper.  

In the bowl of a stand mixer, combine butter, biscoff, and both sugars.  Beat on medium-high until light and creamy (about 3-4 minutes).  
Add the egg and vanilla and mix until combined. 
In a separate bowl, whisk together flour, baking soda, and salt.  Add flour mixture into the butter mixture and beat until just combined.

Roll dough to approximately 1 tablespoon sized balls.  Roll each ball in turbinado sugar and place on the parchment lined sheet approximately 2 inches apart.

Bake until the cookies are just beginning to crack on the surface (around 10 minutes).  If topping with chocolate buds, gently press one into the center of each cookie immediately after removing from the oven.  After 5 minutes, remove to cool completely on a wire rack.  

Also, if you happen to be reading this on the day it was posted (February 25, 2014) please be sure to tune in to CNBC tonight at 9pm eastern time to see our episode of Shark Tank!  


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