Speculoos Shortbread Cookies

 

Vanilla Dough:

1 cup Land O Lakes butter, softened

1 tablespoon vanilla paste

1 cup powdered sugar

2 1/4 cups flour

 

Speculoos Dough:

1 1/2 cups cookie butter

1 cup Land O Lakes butter, softened

1 tablespoon vanilla paste

1/2 cup powdered sugar

2 3/4 cup flour

 

Topping:

1/2 cup white chocolate

1/2 cup cookie butter

 

Vanilla Dough:

• In a medium sized bowl or mixer, beat butter, vanilla, and powdered sugar until thick and smooth.
• Add both flours and mix until flour is incorporated. The dough should come together and form a loose ball and should stick easily to itself, but fully pull away from the sides of the bowl and not stick to your spatula.
• Turn out onto a lightly flowered surface. Continue to second dough.

 

Speculose Dough:

• In the same bowl you mixed the vanilla dough, make the second dough.
• Beat cookie butter, vanilla, and powdered sugar until thick and smooth.
• Add both flours and mix until flour is incorporated. The dough should come together and form a loose ball and should stick easily to itself, but fully pull away from the sides of the bowl and not stick to your spatula.
• Turn out next to your other dough.

 

Baking Preparation:

• Form dough into similar shapes. Be careful to not overwork the dough.
• If rolling into logs, you should get two 12-inch portions.
  • These cookies can be made into a multitude of shapes, from a more intricate checkerboard. Spirals, stripes, and twists are simple alternatives.
• Saran wrap in a refrigerate at least an hour or up to five days.
• When ready to bake, slice into discs just over 1/4 inch thick.
• Bake at 325° for 16 minutes.

 

Decorating: 

• Melt the white chocolate and cookie butter together in 30 second increments.
• Once it is melted down, cover half the cookie in the mixture and allow it to cool.
  • If you have extra white chocolate, you can use it for additional decoration.

 

Makes 4 dozen cookies.