Speculoos Butter Cookie

Saturday, May 30, 2015

Should I be ashamed to admit that my baking ideas are inspired by aging inventory?

For instance, there sat this beautiful jar of Speculoos Cookie Butter from Trader Joe's on the breakfast shelf. A jar that, in other households is so much coveted, it wouldn't even come close to it's best before date. But not in my house. I suppose my kids, who grew up with a Dutch-influenced great grandmother, have gotten used to the real deal. The actual speculoos, not the Biscoff kind. De Ruiter, Van Doorn, Hellema, Van Houten and the best so far, those from Maison Dandoy. Ooh! Flavorful and definitely not shy on the spice front. And that is why the Speculoos Cookie butter lay untouched. Sad!

So the answer is no... I am not embarrassed to admit that I reinvent my inventory. In fact, this is what helps keep our food waste to a minimum and sparks my creative baking juices. So take a minute and look around your kitchen. Heck ... take a few hours and list down all your wet and dry goods that are coming to its prime and get googling. You would be surprised how food takes on a different appeal once it has been 'upcycled' ;)

This recipe makes 45-48 cookies. I made a 1-1/2 batch in order to use up the whole jar of the cookie butter and there was definitely enough to share.

1 cup butter
1 cup Speculoos cookie butter
1 cup granulated sugar
1/2 cup brown sugar

2 eggs

2-1/2 cup flour
1 tsp baking powder
1 tsp salt
1-1/2 tsp baking soda

1. Cream butter, cookie butter, sugar, and brown sugar together until light and fluffy.
2. Add eggs one at a time.

3. In a separate bowl, whisk together flour, baking powder, salt, and baking soda.
4. Stir dry ingredients into wet ingredients.
5. Chill dough for one hour or overnight.

6. Scoop dough into parchment-lined baking sheet.
7. Roll between your palms and flatten into a disk. Space them out as the cookies will spread.

8. Bake in a preheated 375º oven for about 15-20 minutes until golden brown.

You Might Also Like