Swapped at the 2011 SE cookie swap by FoSE Kimberly Shaffer.
Biscoff recipe from muminbloom.com
- Yield:makes 18 cookies
- 2 cups all-purpose flour
- 3 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup unsalted butter, softened
- 1/2 cup sugar
- 1/4 cup firmly packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 bar Lindt Lindor truffles white chocolate bar (contains 18 pieces)
In a small bowl, whisk the flour, cinnamon, nutmeg, baking soda, and salt together; set aside.
In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract.
Gradually blend the flour mixture into the butter mixture.
To assemble the cookies, form the dough into 1.5-inch balls and flatten. Place a Lindt truffle in the middle of each ball, and gently mold the dough around the truffle. Smooth between palms and make sure that the dough is sealed off as much as possible to keep the truffle from melting out.
Place dough balls at least 2 inches apart on a nonstick baking sheet.
Bake at 350°F for 15 minutes, or until golden brown around the edges. Some white chocolate may bubble out; as long as this is minimal it’s fine.
Let cool for 10 minutes before carefully transferring to a cooling rack.