I’m sorry I haven’t been posting much lately. I feel like I’ve been cooking all the time yet…no posts. Mostly I think it’s because some people actually pay me to write (joke’s on them!) and Modern Mouthful, since it’s my own personal blog and all, doesn’t. It’s like – why have your own child when you can babysit and make BANK?
That’s a joke. I don’t babysit. Other people’s children terrify me.
So. COOKIES! I happened to whip up some cookies today from a recipe I tore out of a Martha Stewart magazine about 600 or so years ago. I remembered them being good but as it turns out they taste exactly like Biscoff cookies. They’re crunchy and slightly spicy and really delicate; not overly sweet like cookies can sometimes be. They’re pretty elegant, too, so you can have them with tea or serve them to guests or just eat them while watching reruns of “Millionaire Matchmaker” like I do.
It’s a personal choice, really.
CRISPY, CRUNCHY BISCOFF COOKIE KNOCKOFFS
Makes about 25 cookies
original recipe from Martha Stewart, “Spiced Almond Wafers” (of course.)
1.5 cups all purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1 stick (1/2 cup) unsalted butter, room temp
3/4 cups packed brown sugar
1 large egg
3/4 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. nutmeg
1/4 tsp. ground cloves
1/4 cup sliced almonds (optional, ish)
1. Whisk together the flour, baking soda, and salt. Beat butter and sugar with a mixer over medium-high speed for a long time, about 3-4 minutes. Reduce speed to low then add the eggs and spices. Beat in the flour mixture in 3 additions but be careful not to overmix.
***The only spices that are 100% necessary here are the cinnamon and ginger. It’s best to have them all but I know not every maniac keeps cloves in their cupboard like me.
2. Line one section of a mini-loaf pan with plastic wrap. You need something small and brick-shaped, if possible…if you don’t have a loaf pan you can wing it and hand shape the dough with tin foil or use something circular instead for less-perfect cookie shapes. Press the cookie dough into the plastic wrap-lined loaf pans then completely wrap with plastic. Freeze or refrigerate for at least 2 hours.
3. Preheat oven to 400 degrees and line two baking sheets with parchment paper. Remove the dough from the pan then use the sharpest knife you have to cut thin cookies off the fat end of the dough log. Place on the parchment paper about 1 inch apart then sprinkle a couple of almonds on top of each one – they’ll bake in as they cook. If you don’t go through all the dough at once, refrigerate the rest while the cookies bake.
4. Bake until golden brown, about 8 minutes (keep an eye! They burn quickly!) If you’re doing two pans you may have to cook the one on the bottom of the oven a bit longer and move it to the top to get the brown color. Immediately move the parchment sheets to a wire rack and cool.