White Chocolate Spelt Cookies

These white chocolate cookies are easy and fun to make. It is basically a white chocolate vanilla bean cookie dough, shaped into balls and rolled it in a mixture of Dutch-process cocoa and powdered sugar. I shaped the cookie balls a little too small, so the final result doesn't look as thick as the original recipe I found on Eat the Love. Still, they are very delicious!

Would like to wish everyone a Merry Christmas and a Very Happy New Year. Hope you all enjoy your Holidays!

Cookie Dough	Coating
40 ml Buttermilk, well shaken 1/2 tbsp Honey 1 tsp Vanilla extract 1 tbsp White rum 110 g White chocolate, chopped 200 g White spelt flour 35 g Fine milk powder 1 tsp Baking powder 1/3 tsp Sea salt 60 g Unsalted butter at room temperature 160 g Granulated white sugar 1 Vanilla bean 1 Large egg	50 g Granulated white sugar 50 g Dutch-Processed cocoa powder 25 g Confectioners’ sugar

Preheat the oven to 180C/350F and line a baking sheet with a piece of parchment paper. Melt the chopped white chocolate in a metal bowl placed over a pot of simmering water (making sure the metal bowl doesn’t actually touch the hot water). Measure the buttermilk in a glass measuring cup and add the honey, vanilla extract and rum. Stir to dissolve the honey into the buttermilk.
Place the white spelt flour, milk powder, baking powder and salt in a medium bowl and stir vigorously with a balloon whisk.
Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Split the vanilla bean lengthwise and scrape the seeds out of the pod into the butter and sugar. Cream the butter together with the sugar and vanilla seeds on medium speed until fluffy. Beat in egg until well combined. Add the melted white chocolate and beat to incorporate.
Add a third of the dry ingredients to the butter and beat to incorporate. Add half the buttermilk to the batter and beat to incorporate. Repeat with another third of the dry ingredients, the remaining buttermilk mixture and ending with the dry ingredients.
Mix the cocoa powder and confectioners’ sugar together in a small bowl until uniform in color. Place the granulated sugar in another small bowl. Scoop a tablespoon of the dough out of the bowl and roll it into a ball, then roll it in the granulated sugar first then the cocoa powder mixture. Set on the lined baking sheet and repeat with the remaining dough, placing the cookies about two inches apart from each other.
Bake in the oven for about 10 to 12 minutes or until the bottom edges of the cookie start to look golden brown. Let cool on the baking sheet for five minutes before moving the cookies to a wire cooling rack.