Crinkly Biscoff Toffee Cookies

These cookies are amazing. I found Biscoff at my local Target. Do you remember flying on ATA. They would give you Biscoff cookies and Peanuts for your flying pleasure. You can also purchase this spread at Trader Joes. I could eat this spread out of the jar. Spoon, fingers, I would  not care. Why bother with crackers or celery. Creamy or Chunky, I love both of them equally.

So, yesterday, I decided I needed to find a recipe. I found this cookie recipe and a bar recipe. Both of them sounded fantastic. I was making a cookie tray, so cookies it is?

If you noticed, we are also HAWKS fans. THEY are in the Stanley cup this year. Last night they won Game 1 in Triple overtime. Can you hear the excitement in my voice. 

WOOT. WOOT.

Crinkly Biscoff Toffee Cookies

adapted from thecafesucrefarine.com

Ingredients

3 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1/2 teaspoon salt

1 cup granulated sugar

1/2 cup brown sugar

1 cup Biscoff spread

1 cup butter, softened

2 large eggs

1 teaspoon vanilla extract

1 8 ounce bag of Bits of Brickle chips

Instructions

Preheat oven to 350 degrees. Line a sheet pan with a Silpat or parchment paper.

Combine flour, baking soda, baking powder, and salt in a medium bowl and set aside.

In a bowl with a paddle attachment, combine both sugars, Biscoff and butter and mix until fluffy. Add each egg one at a time, mixing until incorporated. Add Vanilla extract and just mix in.

Add flour mixture and mix until just combined. Add toffee bits and just mix in.

Scoop dough into 1 1/2 cookie scoop. Place dough onto sheet pans about 2 inches apart. Sprinkle cookies with TURNBINADO (raw) sugar. Bake for 10-11 minutes or until edges just turn brown. Cool for 5 minutes and transfer to a wiring cooling rack. Store in an airtight container or just start eating.

Nice firm cookie dough

You need the 2 inches apart on the sheet. The cookie does spread

A nice thin crispy cookie. Perfect for a party or watching Saturday nights' Hawks game

Sunflower Seed Cookies

Today is my youngest sister's birthday. I still remember the day she was born. It was an exceptionally warm December day. I was ten years old and already had two sisters. We were so happy to add another girl to our group. My sister change the dynamics of our family. There had been seven years since a child was born, so this new sister made for a new "baby" in our family. My parents had taken many pictures of me when I was a baby, being the oldest. The next two girls some pictures, but this new baby. LOADS of pictures. I am not sharing any bad pictures today. (upside down picture in an early posting provides that)

Yesterday, I was talking to my Mom about dinner for my sister's birthday. My mother was looking for a specific cookie recipe. I do not think she found it. BUT, she came across this recipe for Sunflower Seed Cookies. She rattled off the recipe, and I went home last night and made cookies. These are fabulous. I could eat the whole container. My Mother's aunt Hilda gave her the recipe many years ago. Hilda is from George, Iowa and she can also be found in the Hope Reformed Church cookbook. I am sending her a thank you note for this wonderful recipe. We really should have made these sooner.

These are a fabulous tea cookie. Not to sweet, just enough salt from the sunflower seeds. A perfect blend of ingredients that just melt in your mouth.

Sunflower Seed Cookies
adapted from Hilda Hilbrands

Ingredients
1 cup butter (2 sticks)
1 cup oil
2 cups white sugar
3 eggs
2 teaspoons vanilla
1 teaspoon baking powder
1 teaspoon baking soda
3 1/2 - 4 cups flour
1/2 cup shredded coconut
1 cup roasted sunflower seeds.

Directions
Preheat oven to 350 degrees. Line baking sheet with Silpat or parchment paper. Set aside

In a large bowl of a stand mixer, combine the butter, oil and sugar. Cream together until smooth.
Add eggs and vanilla and mix until combined.
Add in baking powder, baking soda, and flour, gently mix in.
Fold in coconut and sunflower seeds until incorporated.
Using your cookie scoop, place dough on baking sheets and cook for 8 - 10 minutes. The edges should be just starting to turn brown.

just the perfect color. Brown on the edges.

Happy Birthday to my youngest sister on her National Holiday

and thank you to my Great Aunt Hilda for a fabulous cookie recipe. 

Sadly, these will be gone soon. A package shipped off to Colorado for my Stepson.

Some for my sister and her Birthday Holiday, and the rest to a few special friends.

I love sharing good cookies. Bringing Smiles