Biscoff Cut-Out Cookies with Royal Icing

Biscoff Cut Out Cookies

Have you jumped on the Biscoff bandwagon yet?  I became a fan of the cookies years ago, when I first ate them on a Delta flight.  I even ordered Biscoff cookies online before they were in my local stores.  However, I was a little slow to catch on to Biscoff spread.  My cousin, Cindy made a scrumptious pie at Christmas with Biscoff spread and I have been a fan since!

I have been trying recipes for cut-out cookies for years and I have thrown out many batches of them.  When I saw the title of this recipe, and realized I had all of the ingredients on hand I tried them immediately.  They were DEE-LICIOUS!!!  I am thrilled beyond belief that I finally have a cut-out cookie recipe that doesn’t taste like cardboard!

This is probably considered a medium-size cookie cutter and I was able to get 20 cookies from this recipe.  It’s incredibly easy with no refrigeration required!  You don’t even need to flour the board to roll them out!  Use parchment paper on top and bottom of the dough to prevent sticking.  Also the addition of cornstarch is genius!  These cookies are slightly crispy along the edges and slightly soft in the middle…just perfect!!  They hold up nicely when decorated.   I have added tips for the icing and decorating to the icing recipe.

 

Biscoff Cut-Out Cookies
 
Author:
 
This recipe is from bakingamoment.com.
Ingredients
  • ½ c. cold unsalted butter, cubed
  • ½ c. Biscoff Spread
  • ¾ c. light brown sugar
  • 1 egg
  • 1 tsp. kosher salt
  • 2 c. all-purpose flour
  • ¼ c. cornstarch
Instructions
  1. Preheat oven to 375°F. Line baking sheets with parchment paper, set aside.
  2. Cream butter, Biscoff spread, and light brown sugar together using an electric mixer.
  3. Add the egg and mix until combined.
  4. Mix the salt, flour, and cornstarch in a separate bowl and all in thirds. Mix only until incorporated.
  5. Roll dough ¼-inch thick between two sheets of parchment paper. Cut out shapes and place on prepared pans.
  6. Bake at 375°F for approximately 10 minutes or until slightly browned around edges.
  7. Remove from oven. Cool on pan a few minutes then remove to a cooling rack to cool completely. Decorate cookies after they have cooled completely.

 
Royal Icing for Cookies
 
Author:
 
This recipe is from thedecoratedcookie.com.
Ingredients
  • 2 tbsp. meringue powder
  • ¼ c. water
  • ½ tsp. vanilla extract
  • 1 tbsp. shortening
  • 1 tbsp. light corn syrup
  • 3½ to 4 c. sifted confectioner's sugar
Instructions
  1. Whip the meringue powder and water on high-speed of an electric mixer, fitted with a wire whisk, for several minutes, until it's fluffy and peaks form.
  2. Add vanilla extract, shortening, and corn syrup and mix to combine.
  3. Gradually add confectioner's sugar to desired consistency.
  4. Decorate cookies. Place cookies on cooling racks and allow to air dry for 24 hours.
Notes
Store at room temperature in a sealed container for up to a month.

TIPS:
Icing must be at the correct consistency. I found that I needed to thin this icing slightly. For outlining thin just slightly, remove about ¼ of the icing and set aside, then continue adding water until you reach the correct consistency for flooding. You'll want the icing that you use to outline the design to be slightly thicker than the icing you use for flooding. Since I'm new to decorating I like to use a #3 or #4 tip for decorating.

I found this tip online at sweetopia.com.: The trick to make sure icing is just right for flooding is called the "10 Second Rule". Drag a butter knife through the surface of your royal icing and count to 10. If the icing surface becomes smooth anywhere between 5 to 10 seconds, then your icing is ready to use. If it takes longer than approximately 10 seconds, the icing is too thick. Slowly add water, a teaspoon at a time. If your icing surface smooths over in less than 5 to 10 seconds, it is too runny. Mix your icing longer and slowly add in more soften confectioner's sugar to thicken.

If you are like me and don't have a steady hand, rest your elbow on something steady. Also, put your pan of cookies on top of a a few books or container to raise them up to a comfortable level for decorating.

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Red Potato Salad with Warm Beer Dressing

red potato salad with warm beer dressing

St. Patrick’s Day is a couple of weeks away and many festivities are already planned throughout the month.  I am sharing a fantastic side dish, Red Potato Salad with Warm Beer Dressing.  This is perfect to serve with many of your Irish dishes, or even non-Irish dishes!  This recipe is from the McGuire’s Irish Pub cookbook.

Unlike most traditional potato salads this one does not have eggs or mayonnaise, but rather beer and vinegar.  The beer is combined with vinegar, onions, and sugar and cooked over medium-high heat.  This reduction is then blended in a food processor (or blender) with olive oil to make a wonderful tangy dressing for the potato mixture.  It’s best served warm but is also good left over, the next day, straight from the fridge.

Red Potato Salad with Warm Beer Dressing
 
Author:
Serves: 6 to 8
 
Ingredients
  • 2½ lb. unpeeled red potatoes
  • ½ c. thinly sliced red onions
  • ¼ c. chopped fresh parsley
  • 6 tbsp. olive oil, divided
  • ½ c. minced yellow onions
  • ¾ c. dark beer or ale, preferable stout
  • ¼ c. balsamic vinegar
  • 2 tsp. granulated sugar
  • 1 tbsp. Dijon mustard
  • 1 tsp. salt
  • 20 turns freshly ground black pepper
  • 2 tbsp. chopped fresh chives
Instructions
  1. In a large pot over high heat, cover the potatoes with water and bring to a boil. Cook until tender, 20 to 25 minutes. Drain and cut the potatoes, unpeeled, into ¼" slices. Place the potatoes in a large bowl.
  2. Add the red onion slices and the parsley and gently toss them all together.
  3. In a saucepan heat 2 tbsp. of the oil over medium heat. Add the minced onions and cook until soft and golden, 4 to 5 minutes. Increase the heat to medium-high, stir in the beer, vinegar, and sugar, and bring to a boil. Cook over medium-high heat, stirring often, about 5 minutes.
  4. Pour the beer mixture into a food processor or blender and add the mustard. With the food processor or blender running, slowly stream in the remaining 4 tbsp. oil and puree until emulsified. Stir in the salt and pepper.
  5. Pour the dressing over the potatoes and red onions and toss gently, being careful not to break up the potato slices.
  6. Sprinkle with chopped chives and serve warm.
Notes
Golden Balsamic Vinegar was used in this recipe.

 

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Red Beans and Rice

Red Beans and Rice

 

Since it’s Monday and since I love anything Cajun/Creole…I’m sharing Red Beans and Rice with you today.  Did you know that having red beans and rice on Mondays is a longstanding tradition in New Orleans?  Just one more reason why I love that place!

Apparently, it all started years ago when the women of the house would use the ham bone from Sunday dinner in their red beans and rice on Monday.  Mondays were wash day, and since red beans simmer for hours with little attention, they could cook while the women were scrubbing clothes.  Wow, that really makes me feel a little guilty about my laundry complaints!  At least I don’t have to scrub them!!

This recipe does not have a ham bone listed.  However, if you have one in the freezer it would be great in the beans.  I prefer the quick soak method for my kidney beans, the directions are on the package.

Red Beans and Rice
 
Author:
 
Ingredients
  • 1 lb. dried red kidney beans, washed and sorted
  • 2 qts. water
  • 1½ c. yellow onion, chopped
  • ¾ c. green bell pepper, seeded and chopped
  • ¾ c. celery stalk, finely diced
  • 1 garlic clove, minced
  • 4 oz. country ham, finely diced
  • 1 tsp. salt
  • ¼ tsp. cayenne pepper
  • freshly ground black pepper, to taste
  • 2 scallions, green part only, thinly sliced
  • ¼ c. chopped Italian parsley
  • 2 to 3 c. cooked rice
Instructions
  1. Soak beans in water overnight or use the quick soak method, using a large Dutch oven.
  2. The next day, or after the beans have soaked, add the onions, bell pepper, celery, ham, salt, cayenne, and black pepper to the undrained beans. Bring to a boil over high heat. Adjust the heat so that the water bubbles gently, cover and simmer for 1 hour. Uncover, reduce the heat to low and continue simmering for 2½ to 3 hours, stirring occasionally, until the beans are soft and creamy.
  3. If the mixture gets too thick and dry add more water, ¼ cup at a time.
  4. Mix in the scallion tops and parsley and simmer uncovered 10 to 15 minutes more. Taste for salt and pepper and adjust if needed.
  5. To serve, scoop red beans over hot rice. Serve with tabasco sauce, if desired.
Notes
Serve with garlic bread, if desired.

 

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