Crisp cookies made with cookie butter and speculaas spice.
By Sue Lau | Palatable Pastime
Today is a bit of double fun for me as I join in with two blogging groups for #FillTheCookieJar and also participate in the 12 Days of #ChristmasCookies. There will be quite a lot of cookie recipes coming from me in the next twelve days, a total of ten.
For my first cookie recipe, I am offering a take on the classic peanut butter cookie, except this one uses cookie butter in it, and also speculaas spice (which I offer my blend for if you want to make your own).
To me, these are a combination of two of the kinds of cookies I have loved best since I was a very small child: peanut butter cookies, and windmill cookies. And in fact, peanut butter cookies were the first thing I set out to bake on my own when I was young. I hadn’t a clue on how to make the windmill cookies back then although I would have if I could. Nowadays, I have my own windmill cookie molds as well as my own blend of spices, so I have come far. But still inside, very much the same kid who loved those cookies.
Christmastime in my family was always a great time for making cookies as my Mom always made plenty. I always loved the hermits she made (which I think she used the Betty Crocker recipe) and those are a type of spice cookie as well. So I was a really big fan of the spice cookies, although I never really liked spice cake that much until I had carrot cake, and then was in love again.
And my love affair with spices extends well beyond baking spices as I keep a pretty stocked spice cabinet. I will go through quite a few of them, although spices do have their shelf life and some have to go bye. Things like fenugreek one can only use so much of, and other things, like the dried cilantro someone swapped with me once in a mail exchange, not at all. But I go through copious amounts of thyme and cinnamon.
I have been asked before which spices and herbs one should stock their pantry with. I suggest buying only the things you use, preferably whole. Whole spices have a longer shelf life, and if you have a good spice mill and mortar, you can make quite a lot of your own spice mixes as you need them (pumpkin pie spice, apple pie spice, chili powder and poultry seasoning are big ones). I also store them in a cool dry place out of the sunlight. I have some graniteware refrigerator boxes (I don’t refrigerate them, they are just from vintage fridges) which I can store those in. Keeping them out of the light helps a lot. I also try to keep my whole peppers away from other things because they stink (although not in a bad way unless it is scenting your cardamom).
I also try to get great prices buying bulk- many Indian/Pakistani and Asian grocers offer great prices but the packages can be large- mayb e if you can find someone to go in on a few bags you can split them up and save a lot while keeping your supplies fresh.
But having a good amount of spices at the holidays is a plus- spices are big this time of year. I just wiped out my cinnamon too (I bought some more today). I’ll be making gingerbread syrup tomorrow with some spices. And mulled wine is probably in my near future. As well as more cookies. And eggnog. What kind of spices do you like to use at the holidays?
I do hope you enjoy these. And be sure to look at the recipes from both groups- one is by clicking the blue frog to go to a page with thumbnails of the cookie recipes and the others are listed towards the bottom of this page.
Tomorrow I will be back with my recipe for French Sablés cookies as 12 Days of #ChristmasCookies continues and I join up with the International Cookie Exchange as well. I hope you join me then-
Cookie Butter Crisps
Yield: 3 dozen
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup cookie butter
- 1/2 cup softened butter
- 1 large egg
- 1-1/2 cups all-purpose flour
- 1 teaspoon Palatable Pastime speculaas spice mix (click for recipe)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup graham cracker crumbs
- Preheat oven to 375°F.
- Cream together the sugars, cookie butter and soft butter until smooth.
- Add egg and blend.
- Sift together the flour, speculaas spice, baking soda, baking powder and salt; add a little at a time to the dough mixture, blending until a nice dough forms.
- Roll dough into 1-1/4″ balls and then roll around in graham cracker crumbs.
- Place on parchment paper on a cookie sheet and flatten crosshatch with the tines of a fork (the way you do peanut butter cookies).
- Bake 9-10 minutes until golden; cool on cookie sheet 5 minutes, then finish cooling on a wore rack.
From the kitchen of palatablepastime.com
Fill the Cookie Jar
Click the blue froggie to see the cookies entered in #FillTheCookieJar
Welcome to the 12 Days of Cookies, hosted by Family Around the Table and Cooking With Carlee. We will be filling the season with all kinds of delicious cookies. Be sure to check out some of the recipes below or you can follow along on Facebook or Twitter by searching #ChristmasCookies. We also have a 12 Days of Cookies Pinterest board where you can see all of the goodness! May your holidays be sweet!
- Anginetti from A Day in the Life on the Farm
- Candy Cane Cookies from The Freshman Cook
- Christmas Sprinkle Cookies from Family Around the Table
- Chocolate Coconut Layer Bars from Making the Most of Naptime
- Chocolate Dipped Coffee Shortbread Cookies from Feeding Big
- Cookie Butter Crisps from Palatable Pastime
- Crispy and Chewy Chocolate Chip Cookies from A Kitchen Hoor’s Adventures
- Cuppa Cookies from Cooking With Carlee
- Gluten Free Gingerbread Cookies from Simple and Savory
- Melting Snowmen from Cindy’s Recipes and Writings
- Meyer Lemon Cookies from Caroline’s Cooking
- Pizelles from Hezzi-D’s Books and Cooks
- Red Velvet Snowballs from The Chef Next Door
- Rogaliki from A Day in the Life on the Farm
- Snowday Cookies from Jolene’s Recipe Journal
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