Biscoff Type Cookies

The weather is getting a little fall-like for us in south Florida...cooler nights and mornings. I actually had to wear a light jacket to work the other day, but then I can wear it when I get out of work, the sunny day warms it up. We are back in the 80s for the weekend. I wish we could send our warm dry weather up to the east coast and help to dry out what Sandy left behind.
 
We still have our AC off and are able to open up the house, so it's a nice time to bake. I am a big fan of shortbread cookies, as I'm sure you can see by the cookie recipes that I have on the blog. I guess because they are not all that sweet, but you gotta love the butter! And I am a big fan of the Biscoff cookies, you know the kind you get on the airline flights. Such a nice light crisp texture with cinnamon and spices. Perfect with tea or to dunk in your coffee.

I found a knock off recipe that is pretty close, if not spot on it was still delightful to eat.

BISCOFF COOKIES
(Slightly adapted from)The Art Of The Cookie

2 cup.. all-purpose flour
3 1/2 teaspoons ground cinnamon (I used Vietnamese Cinnamon )
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 ground allspice
1/8 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup unsalted butter, softened
1/2 cup sugar
1/4 cup firmly packed light brown sugar
1 teaspoon pure vanilla extract

In a small bowl, whisk the flour, spices,baking soda and salt together; set aside.

In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.

Gradually blend the flour mixture into the butter mixture.

Press the dough evenly into the bottom of a 9x13 greased pan.

Bake in a 350-degree oven for about 20 to 25 minutes (I went 25 min), or until golden brown around the edges. Let cool completely before cutting into bars. Store in an airtight container. Well-wrapped shortbread may also be frozen.

I didn't have any of my homemade vanilla left, but I had some vanilla beans, and coffee beans soaking in some vodka (I'm planning on making some Kahlua) no sugar added yet, so I used this instead, and it came out fine...no coffee flavor.

I used my medium bar pan 8.5 X 11.5 and it was a little thick. I think next time I'll use my large bar pan and make them thinner. I tried to make a design in them but it was too soft, maybe if I put it in the fridge first my cookie press would of worked better.

It has a nice crumb, and slightly crisp, and oh-so-good! They didn't last long. I brought some into work, and was asked for the recipe by several. They seem to be pretty picky there, especially if it's not chocolate.

I used parchment paper and of course didn't grease the pan, but I really don't think it was needed. I also don't think I would need to grease the pan using my stoneware pan, with all that butter it won't stick to that.

So pleasant to be able to sit outside again, and enjoy the weather...it's like room temperature.