Lightly spiced with a creamy cookie butter filling.
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| Dear bakers, Like so many of us, I fell in love with Biscoff cookies on an airplane. Now, whenever a flight attendant passes them out, I take as many as they'll give me. (It's never more than two, but my partner "doesn't like Biscoffs," so I get his as well. I know, I know. We're getting him checked out by a doctor.) But as much as I love the cookies, Biscoff cookie butter always seemed like a bridge too far. It's Biscoff cookies in a spreadable, peanut butter-like form, and I couldn't see how or when I would eat it, except straight out of the jar with a spoon. With no flight attendant around to regulate my intake, that just seemed like a dangerous idea. Then Molly Marzalek-Kelly's Ginger-Molasses Biscoff Cookies came into my life. | |
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| The cookie parts of this cookie are not Biscoffs — they're soft ginger-molasses cookies made with white whole wheat flour, which have a similar warm, spicy vibe. Where the Biscoffs come in is the filling, which is a mix of cookie butter and white chocolate morsels, a combo that results in something like a Biscoff ganache. (Biscoff ganache! Have two words ever sounded better together?) After eating one of these, I knew there was room for cookie butter in my pantry. Don't get me wrong — these won't replace my beloved airplane Biscoffs. There's a place for both in my life, and right now the place for Molly's Biscoffs is on my holiday cookie platter. Rolled in sparkling sugar they achieve a certain elegance; rolled in my favorite sprinkles they feel extra fun and festive. Both are perfect Biscoff experiences, and you don't need to buy a plane ticket to get them. See you next week, | David Tamarkin Editorial Director | |
| — Recipe — | | A spiced molasses cookie and sandwiched with a gooey Biscoff filling. Bake it › | | | | | |
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