Well, here we are just a few more days til the big holiday. Are you ready? Is your shopping done? Have you accomplished all of the holiday activities you planned? I am bummed because we have not make it to the Christkindlmarket yet this year. It is pretty much the only holiday outing that I plan. The day we planned to go was cold and rainy, so we skipped it. I am hoping that we still get to go but we are running out of days. Sad.
I am hosting a friends holiday brunch this weekend and still have not finalized my menu. All I know is there will be champagne, amaretto, and orange juice. Those items are non-negotiable. Most people host parties in order to celebrate the holiday with friends and family or to show off their Christmas decorations. My sole motivation for this party was so that I had an excuse to make a cheese croque en bouche that I saw in my Food Network magazine. The life of a food blogger…
I imagine that most people have their holiday baking done by now but I am sure there are a few procrastinators out there. In this instance being a procrastinator might just pay off for you. We have a really great Christmas cookie recipe for you. You know those classic peanut butter blossom cookies that everyone loves? We substituted Biscoff for peanut butter. Yum! I may never go back to the peanut butter ones again! While making the dough you could really smell the Biscoff. Once baked, the flavor was much more subtle but it definitely came through. If you are still baking, these should definitely be on your list!
We are going to take the next week off to relax and celebrate Christmas with our family. We will be back on the 2nd! Have a great Christmas!
Here is what you’ll need
Cream together the butter, Biscoff, and sugar
Add the brown sugar too
Add the vanilla and the egg
Add the flour mixture
Roll into balls and coat in sugar
Bake for 10 minutes and top with a Hershey Kiss. Bake 1 more minute.
Santa will love them and so will you!
Biscoff Blossoms
Ingredients
- 2 cup flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup creamy Biscoff spread
- 1 stick butter
- 1/3 cup sugar
- 1/3 cup brown sugar, firmly packed
- 1 egg
- 1 tsp vanilla extract
- Additional sugar
- about 30 Hershey kisses, unwrapped
Instructions
- Pre heat the oven to 375 degrees F.
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment cream the butter, Biscoff, and sugars on medium high speed. Beat for about 4 minutes. Make sure to scrape the sides of the bowl so that everything is mixed well. You do not want to leave any biscoff behind.
- Add the egg and vanilla and continue to mix.
- In a separate bowl whisk together the flour, baking soda, and salt. Gradually add the flour mixture to the bowl. Continue mixing until combined.
- Roll about 1 tablespoon of dough into a ball and roll in granulated sugar.
- Place each ball on the baking sheet, leaving about 1 inch between cookies.
- Bake for 10 minutes. Remove trays from oven and top each cookie with a Hershey Kiss.
- Bake for 1 more minute. Allow to cool fully before serving.