Biscoff Toffee Cookies and a visit from Liz

What does community mean to you??  Deep in the world of college essays, this question is one my son is working hard to define.  (Easier than the one we posted last week though!). 

For me, though, it wasn't so difficult.  Entering the food blogging world a little over three years ago, I've found myself involved in a community filled with wonderfully supportive people from around the world.   Sometimes I stop and am simply amazed at the virtual friends I look forward to catching up with every few days.   I feel like I know their families and I enjoy sharing a cup of coffee over some of the fabulous food that shows up post after post on their mouthwatering blogs.

Liz, is part of my community, and I feel truly blessed to have come to know her over the years.  Her blog's title is "That Skinny Chick Can Bake" (you do follow her, don't you??), and I'm here to vouch that, indeed… she can bake!!  Liz produces recipe after recipe that has Liv asking, "Mom… can we make that?", and every one we've tried has been a treat.

This recipe is no different.  As a matter of fact, Liz sent this post to me last week, and within hours of receiving it we had a batch of toasty Biscoff Toffee Cookies in our own kitchen.  Liv made them herself and actually brought me a few, still warm from the oven.   Bringing the rest to her dance team at school, Liz increased her San Diego community even more, and now has a High School Dance Team all agreeing… that skinny chick really can bake!!

Liz… thanks not only for the cookies and the break, but for making my community a better place.  One of these days I hope to share coffee and a treat in real life, but until then I'll be virtually tasting every treat that comes across your page.

And now, I give you Liz! 

----------------------------------

It’s so exciting to be guest posting for Kim as she is taking a well deserved break. I met Kim in my early blogging days…and knew right away that she was the kind of gal I’d be immediate friends with if we crossed paths in real life. She exudes warmth and kindness and it’s obvious that family is her priority. I love seeing her beautiful food photos, recipes and stories about her travels and children on her blog. I decided to share some irresistible cookies that would be perfect after school snacks for her kids….and yours!

I have had a jar of crunchy Biscoff in my pantry way longer than I care to admit. I checked the expiration date and breathed a sigh of relief...I could still make the cookies I spied on one of my favorite blogs, The Cafe Sucre Farine (http://www.thecafesucrefarine.com/). I have a deep love of toffee, so I knew these cookies with a cup of Biscoff added to the dough, not to mention a boatload of Heath Bar chunks, would be terrific.

These are my favorite new cookies of the year. The shortening adds a certain crispness to the bite which is not to be missed. I generally use all butter, but please try these with the mixture of shortening and butter and you won’t regret it. I took these to Denver, and when my sister, Mary, sampled them, she HAD to know what was in them. Outrageously delicious, you’ll be asked for the recipe, too, if you make and share these babies.

Thanks, Kim, for inviting me to you spectacular blog!

You can find me and my recipes on my blog and these social media sites:

Blog: http://www.thatskinnychickcanbake.com/

G+: https://plus.google.com/u/0/116213594518847001708/posts

Twitter: @thatskinnychick

Facebook: https://www.facebook.com/ThatSkinnyChickCanBake

Instagram: http://instagram.com/thatskinnychickcanbake

Pinterest: http://www.pinterest.com/lizzydo/

Biscoff Toffee Cookies

Ingredients

• 3 cups flour
• 1 ½ teaspoons baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup cup sugar
• ½ cup brown sugar
• 1 cup Biscoff Spread (I used crunchy)
• ½ cup shortening
• ½ cup butter
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 8 ounces of Heath bars, chopped

Instructions

1. Preheat oven to 350º. Line baking sheets with parchment.
2. Using a mixer, combine sugar, brown sugar, Biscoff, shortening and butter and mix until well combined. Add egg and vanilla and beat until well combined. Mix in baking soda, baking powder, then salt. Mix in flour just till incorporated, then stir in toffee chunks.
3. Roll about 1 1/2-2 tablespoons of dough into balls, then place on prepared pans, about 2 inches apart. Bake 12 to 14 minutes or until golden. Let cool completely on wire cooling rack.
Yield: 3-4 dozen cookies, depending on size
Total time: 1 1/2 hours with baking and cooling time