I prepare spritz cookies with Biscoff spread, which is made from ground Biscoff cookies.
—LINDA SWEET CORNWALL, NY
PREP: 40 MIN. • BAKE: 10 MIN./BATCH • MAKES: 5 1/2 DOZEN
1 1/2 cups butter, softened
1 cup sugar
1 large egg
2 tablespoons 2% milk
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
Colored sprinkles
2/3 cup Biscoff spread
1. Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, baking powder and cinnamon; gradually beat into the creamed mixture.
2. Using a cookie press fitted with a disk, press dough 1 in. apart onto ungreased baking sheets. Sprinkle with sprinkles. Bake 6-8 minutes or until set (do not brown). Remove from pans to wire racks to cool completely.
3. Spread about 1 teaspoon Biscoff on the bottoms of half of the cookies; top with remaining cookies.
FREEZE OPTION Transfer dough to a resealable plastic freezer bag; freeze. To use, thaw dough in refrigerator overnight or until soft enough to press. Prepare and bake cookies as directed.