Wednesday, August 27, 2014

Strawberry Basil Thumbprint Cookies

These are so addicting it's hard to eat just one. I love their versatility. You can switch out the strawberry jam with any flavor and the basil with any herb. For the fall I plan on making apple ginger thumbprints. Happy baking (and eating)

Ande's Strawberry Jam
1 lb ripe fresh strawberries whole with stems removed 
1 cup sugar 
1 tablespoon cornstarch
fresh squeezed juice from one lemon

Mix all ingredients together in a pot so that berries are completely coated. Bring to a boil. reduce to a simmer and stir occasionally to prevent sticking to the bottom of the pot. cook for an hour or until the mixture has darkened in color and is vicious and the strawberries have broken down. Cool before using and store covered in refrigerator for up to 1 week. 

Ande's Strawberry Basil Thumbprint Cookies 

Cookie dough
2 1/3 cup All purpose flour
1 teaspoon dried basil
1/4 teaspoon baking powder 
2 egg yolks
1 cup brown sugar 
2 sticks unsalted butter (softened)
1 teaspoon vanilla extract 
1 tablespoon fresh lemon zest
1 cup strawberry jam

Preheat oven to 350. Line a baking sheet with parchment or a silpat. In a mixer fitted with the paddle attachment whip the butter on high until light in color. Add the brown sugar and mix until fluffy. add the egg yolks, vanilla and lemon zest. In a medium sized bowl mix the flour, basil and baking powder together and add to the butter mixture to form a soft dough. using a cookie scooper, scoop balls and place them 1.5 inches apart on the baking sheet. with your thumb press small round holes in the center of each cookie and fill them with jam. Do not over fill or the jam will bubble over. Bake for 10-12 minutes or until golden brown. In a small dish mix 1/2 cup white sugar with 1 tsp dried basil Once the cookies have cooled, sprinkle the basil sugar on the top of the jam. 

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