BISCOFF GINGERBREAD COOKIES, TWO WAYS

Hubby's surgery was a big success and now it's time for me to get busy with those projects and blog posts that had to wait whilst I was Flo Nightingale. Thank you to everyone who sent get well's.

I know it is still very hot in the Southwest, California and other places but fall is in the air here in Eagle, Idaho. A high today of 70 and it is starting to feel nice and crisp in the mornings and evenings.  This cookie is a great fall treat and a wonderful gift at Christmastime.

This recipe is so darned good and the unfilled cookie is one of my favorites to have with a cup of tea.  I prefer it to the filled but I made these today as a gift and I know my recipient will prefer the filled cookie.

The cookies are a little different to put together than other recipes but are worth the effort - not hard just different.  Firstly the one ingredient that you cannot substitute is the Biscoff spread - unless you were to use Speculoos spread from Trader Joe's.  If you have not seen or used this product it is a spread made from cookies - spreadable cookies!  Biscoff is easy to find, I found at my local grocers and Walmart carries this product.  At first it only came in the simple spread but I note that now you can get chunky, etc. In this recipe please use the plain cookie spread.

As usual, gather your ingredients.

Because ground ginger tends to clump, I always use a little mortar & pestle and take out all the lumps, if you don't have one put the ginger in a plastic bag and roll over it with your rolling pin.  You just do not want to get a lump of ginger in a little bite of cookie.

 These cookies must be rolled out in between sheets of parchment.

After rolling out, I like to place on top of a cooling rack to set into the fridge to cool for the two hours.

These look a little anemic to me as they usually are darker but because I did not have enough molasses I chose to use dark corn syrup.  They are still yummy but not as good and as I mentioned when you use molasses (as called for in the recipe) the cookie has a richer, more gingerbready look.

Four ingredients for the filling.  I adjust the recipe and add about 1/4 tsp more of the vanilla and 1/4 more cup of the marshmallow creme.

I find it much easier and not so sticky to fill a pastry bag and using a large tip just dot a cookie with the filling and put on the lid and give a little push you are finished.

Cooks notes: As mentioned do not substitute for the cookie spread, it is very important to chill the dough as the recipe advises. The yield given on the recipe is 24-30 and I always get 48 cookies and more if you take the time to put the scraps into a ball, chill them again, roll out and bake. 

 And here we are.....a little box of yum to share.

BISCOFF GINGERBREAD SANDWICH COOKIES WITH MARSHMALLOW FILLING - Yield 24-30 cookies

1/2 cup butter, softened
1/2 creamy Biscoff spread
3/4 cup firmly packed light brown sugar
1 large egg
2 tablespoons molasses
1 tablespoon vanilla extract
2 cups AP flour
1/4 cup cornstarch
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/2 teaspoon salt

In your mixer bowl beat the butter and the Biscoff spread until smooth and creamy, about 2 minutes.  Add brown sugar, beat until light and fluffy, about 3 minutes. Add egg and beat well. Add molasses and vanilla extract and beat to combine.

In a medium bowl whisk together the flour, cornstarch, ginger, cinnamon, cloves, allspice and salt. With the mixer on low speed gently add the flour mixture to the butter mixture until it forms a dough.

Divide the dough in half.  Roll each half between two pieces of parchment (see photo) to 1/4 inch thickness.  Put in fridge for two hours.

Preheat oven to 350°. Either line the baking sheet with parchment or do as I do and use a Silpat mat. Using a fluted 2 1/4" cookie cutter cut out the cookies and put on the mat/sheet.  As I mentioned my yield is higher than this recipe states - I put 24 cookies on each sheet. Bake for 12 minutes. Let cool and fill cookies.

MARSHMALLOW FILLING
1/2 cup marshmallow creme - I use 3/4
1/4 cup vegetable shortening
1 teaspoon of vanilla - I add an additional 1/4 tsp
3/4 cups confectioners' sugar, sifted

In your mixing bowl at medium speed beat the marshmallow creme and shortening until smooth and creamy, you will have to use a rubber spatula to wipe down the sides. Add the vanilla extract and beat, then gently add the confectioners' sugar and whip until completely combined.

Either use a tablespoon and drop on the cookie bottom and add the top and let them set for awhile or I prefer the much easier and less sticky way of using a piping bag and a large tip.

Resource

Cookie and filling recipe adapted from Victoria Magazine
Treat box, Meri Meri at specialty stores and online
Large tip for piping bag #9
Plate, Burleigh England, Danish Fern

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