Biscoff Oatmeal Cookies. Oh Yes. I Went There

So, back in April, David and Dorothy both participated in St. Anthony’s Triathalon. Its a huge event that pretty much shuts down most of our city for a few days. Dorothy ran the Meek and Mighty (for kids 7 and up) and David ran the full Olympic distance as he has for the last 10 years or so. In the bags that everyone got at registration we found these:
Two of them. One in each bag. I was actually mad about it. I had successfully kept this stuff out of my kitchen until late April. And now there were two jars to contend with! Have you tried it yet? Dude….it would be trouble to keep it around. I’d be sneaking spoonfuls at every chance I got.
But at least I read a few blogs, and some of these people have experimented with Biscoff Spread so that I didn’t have to do the work. Two Peas and Their Pod is a blog that I found recently and discovered that they have a recipe for Oatmeal/Biscoff cookies. Today was the day. I made two batches. It wasn’t dificult, I had all the ingredients in the house. I modified the recipe slightly by increasing the oatmeal and using white whole wheat flour instead of regular all purpose flour. I’ve been doing that in a lot of my baking lately. Sneaking in the healthier stuff. Right. Because this is a totally healthy recipe. Riiiiiight.
Biscoff Oatmeal Cookies
Adapted from Two Peas and Their Pod
makes 45-50 cookies. depending on how much batter you eat

2 1/4 cups old fashioned oatmeal
1/2 cup plus 2 Tablespoons flour (I used white whole wheat)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup unsalted butter at room temperature
1/2 cup biscoff spread
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla

Mix oatmeal, flour, baking soda, cinnamon, and salt in a small bowl and set aside
Cream together the butter, biscoff spread and sugars
Add egg and vanilla and mix thoroughly
stir in flour and oatmeal mixture.
Refrigerate for at least 30 minutes

preheat oven to 350
drop spoonfuls onto parchment-lined baking sheet and bake for 8-10 minutes
let cool on pan for 5 minutes and then remove to a cooling rack.

try not to eat them all at once.


Tuesdays With Dorie: Madeleines

There’s not a whole lot I can say about these cookies. I’ve never had a Madeleine before, and I may never again. They were not difficult to bake, and thankfully I didn’t have to buy a pan special for this. My friend Charlene had one I borrowed. It produced tiny Madelines. About the size of my thumb. So they were cute. But extremely dry. The only change I made to the recipe was to brown the butter. Because, really, who doesn’t like brown butter?
I ate a few and sent them to school with the kids. The boys didn’t eat them, and Dorothy enjoyed them for a few days, but I felt that they went stale very quickly.

Probably, there are lots of beautiful examples in the leave your link post at Tuesdays with Dorie, and at the host’s blog: counter dog

Hopefully I like the next recipe more!

tropical storm baking–snickerdoodles

Tropical Storm Debby is pelting us with rain and wind today, so we’re stuck in the house, most likely all day. Not so much fun. So, we decided to bake cookies.

I was on the phone with my very good friend Julie and she suggested Snickerdoodles, and I knew she had a good recipe because she baked and sent a batch to me while I was on bedrest with Adam and Reid. She baked me a different ‘treat’ each week that I was in the hospital. Every week for 8 weeks she baked on Sunday, mailed it on Monday, and by Wednesday I had a delicious treat to enjoy and share with visitors and nurses. Cookies, pumpkin bread, all kinds of things made the voyage from Michigan to Florida. She’s a very good friend!

I took this opportunity to teach Dorothy how to measure dry ingredients.
Here’s her recipe:

makes about 3 dozen cookies

3 Cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp cream of tartar
2 sticks butter–unsalted
1 1/3 cup sugar
1 1/2 tsp vanilla
2 eggs

1/4 cup sugar
3/4 tsp cinnamon

preheat oven to 375

Mix dry ingredients and set aside

In separate bowl cream the butter and sugar, add vanilla and eggs and mix well

Add dry ingredients, and mix until combined

Roll dough into balls and roll in cinnamon/sugar mixture

Bake at 375 for 12-13 minutes. The tops will be dry and cracked.

Tuesdays With Dorie: Hungarian Shortbread

My first reaction to reading the recipe for this week was “Holy #$%^, that’s a lot of butter.” The recipe called for 1 lb of the stuff. I decided to only make 3/4 of the recipe since the proportions worked well when divided. And who needs all those cookies lying around? photoThis was an EASY recipe. And easily adapted, I think. I think some lemon zest in the cookie dough would add some needed tartness, and the jam in the center can be changed according to your whim. I wasn’t in the mood to search for rhubarb to make the jam called for in the recipe, or to make something special for this, so I went into my pantry and found a jar of blackberry/raspberry preserves that I recieved in a jam exchange. Yes, I participated in a jam exchange last year. photo
I followed the suggestions of those who made the recipe before me and par-baked the bottom crust for 15 minutes. When I pulled it out of the oven butter had pooled in the nooks and crannies of the dough. I made a conscious decision to not think about that. I slathered on the jam, added the rest of the dough and put it back in the oven….conciously trying not to think about all the butter that was in there.

In the end, I cut the cookies up and put them into a tin and sent them to school with my daughter. They went into the faculty lounge, and I heard from several teachers that they were delicious. I loved the way the crust was crackly and covered in confectioners sugar….it reminded me of an Entenmann’s crumb cake! I haven’t had a bite of one of those in years. And that’s okay!

The book suggests cutting the cookies into 3 inch square cookies, or 1 1/2 by 3 inch rectangles. I couldn’t do that. I cut mine about 1 1/2 inches square. nobody needs to eat that much butter. I only kept two of these pictured cookies. One for me and one for David. I cut mine in half and ate it slowly, as the day progressed.
It was delicious. Sweet, but not overly so. The jam provided a nice fruity taste against all that butter. All. That. Butter.

The recipe for Hungarian Shortbread can be found on page 327 of the book. Our hosts for this week are Lynette of 1 Small Kitchen and Cher of The Not So Exciting Adventures of a Dabbler. You can find the recipe on their blogs. You can also visit Tuesdays With Dorie for the LYL (leave your link) post to see how the other bakers’ shortbreads came out. I’m sure there will be many delicious offerings!


I dread making hamantashen ever year. They’re fussy little sugar cookies shaped into tri-cornered hats and filled with something yummy. This year I filled them with homemade prune and apricot lekvar from my TWD/BWJ rugelach. Perfect for Hamantashen. In years past, I’ve used chocolate chips, raspberry jam, apricot preserves, and once I made a cooked apple filling which was delicious, but perhaps too much work for a cookie that is already a lot of work. Know what I mean?

But this year? it wasn’t so bad. I made the dough this morning, and then the cookies this afternoon and after dinner. And now they’re done. All that’s left is to distribute to friends!


adapted from Gourmet Magazine, March 1997, makes approximately 48 cookies
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • 2 sticks (1 cup) cold unsalted butter, cut into bits
  • 8 ounces cream cheese, cut into bits
  • 3 large egg yolks
  • 2 teaspoons vanilla

Put the dry ingredients into the bowl of your food processor, and give them a whirl so they’re mixed. Add the butter and cream cheese and pulse until it is the consistency of coarse crumbs.

Add the eggs and vanilla. pulse some more.

the dough will not come together into a ball.

gather it into a ball on the counter and mash into a square or rectangle. wrap in saran wrap and cool in the fridge for at least an hour.

roll it out and cut circles and form them into three cornered hats

Continue rolling cookies from the scraps. It’ll be a little harder to seal the corners, but even if they fall apart…they’ll still be tasty.


they should end up looking something like this: