I've just returned from Phoenix, Arizona where I had the amazing chance to speak at the MBA International Women's Leadership Conference on a CEO panel. I sat in front of hundreds of MBA women and spoke alongside some really incredible CEO's from some of the top companies in the country (Goldman Sachs and Microsoft to name just a couple). I was there on behalf of CAKE&WHISKEY...what an honor.
More about the conference and the magazine another day, today is all about those cookies. If you fly, you know what I'm talking about. Those cookies. The red package of Biscoff cookies that flight attendants now feed us when we get our small plastic cup of cranberry juice (my flight beverage of choice..what's yours?)
The one request Canaan had before I left was for airplane cookies. Unfortunately its hard to sweet talk additional packages and I came home empty handed. So today, still sporting comfy pajamas at 1 pm, tired eyes and raspy voice, I decided to attempt making a batch of biscoff cookies. The result was pretty stellar. A tad less "spicy" than the airplane variety~ so if you like a lot of kick to your spice cookies, feel free to up the dry spice ingredients a bit.
These cookies are so simple to make. I like to chill the dough a bit and roll it between parchment paper. Super clean that way and the cookie thickness tends to be a bit more even. I also like to make my own brown sugar (sugar & molasses) in the food processor. Easy peasy. And finally, I experimented with the baking time a bit; cooking some longer for a crispier crunch and some a little less. After a couple of hours, they all seemed to maintain pretty much the same level of crunchiness, no matter the hue.
2 C all-purpose flour
2 tsp cinnamon
1/4 tsp each of:
1/2 tsp. baking powder
1 C room temperature butter
1/2 C sugar
1/4 C brown sugar
1 tsp. vanilla
More pretty pics right this way...