My sister sent me a fantastic cookie cookbook, 100 Cookies, that I have been baking my way through. Sarah Keiffer's blog, The Vanilla Bean Blog, has quickly become a favorite. I absolutely love how these cookies turned out and can't wait to adapt them to a variety of flavors.
Ingredients:
2 1/2 cups plus 1 tablespoon flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup freeze-dried strawberries
1 cup unsalted butter, at room temperature
1 3/4 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
5 drops red food coloring (or a few dabs of gel)
2 tablespoons cocoa powder
Sparkling sugar
Preparation:
1. Preheat the oven to 350 degrees and line two baking sheets with silpat mats or parchment paper.
2. In a small food processor, pulse the freeze-dried strawberries into a fine powder.
3. In a stand mixer with the paddle attachment, beat the butter until creamy. Add the sugar and beat until fluffy, about 2-3 minutes.
4. Add the egg, egg yolk, and vanilla. Beat until combined.
5. Sift the flour, baking soda, and salt together in a medium bowl. Add gradually to the wet ingredients until just combined.
6. Divide the dough into 3 equal segments in 3 separate bowls. Add 1/3 of the dough back to the mixing bowl and stir in the freeze-dried strawberry powder. Remove from the mixing bowl and wipe out out the bowl.
7. Add 1/3 of the dough to the mixing bowl and stir in the cocoa powder.
8. To assemble cookies, pinch a small amount of each flavor of dough (about a teaspoon of each) and gently press them together. Roll in sparkling sugar and place on baking sheet. Repeat to fill baking sheet with 9 cookies.
9. Bake cookies until edges are set, about 10 minutes. Let cookies cool on baking sheet before removing, about 5 minutes. Repeat with remaining dough.
Ingredients:
2 1/2 cups plus 1 tablespoon flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 cup freeze-dried strawberries
1 cup unsalted butter, at room temperature
1 3/4 cup sugar
1 egg plus 1 egg yolk
2 teaspoons vanilla extract
5 drops red food coloring (or a few dabs of gel)
2 tablespoons cocoa powder
Sparkling sugar
Preparation:
1. Preheat the oven to 350 degrees and line two baking sheets with silpat mats or parchment paper.
2. In a small food processor, pulse the freeze-dried strawberries into a fine powder.
3. In a stand mixer with the paddle attachment, beat the butter until creamy. Add the sugar and beat until fluffy, about 2-3 minutes.
4. Add the egg, egg yolk, and vanilla. Beat until combined.
5. Sift the flour, baking soda, and salt together in a medium bowl. Add gradually to the wet ingredients until just combined.
6. Divide the dough into 3 equal segments in 3 separate bowls. Add 1/3 of the dough back to the mixing bowl and stir in the freeze-dried strawberry powder. Remove from the mixing bowl and wipe out out the bowl.
7. Add 1/3 of the dough to the mixing bowl and stir in the cocoa powder.
8. To assemble cookies, pinch a small amount of each flavor of dough (about a teaspoon of each) and gently press them together. Roll in sparkling sugar and place on baking sheet. Repeat to fill baking sheet with 9 cookies.
9. Bake cookies until edges are set, about 10 minutes. Let cookies cool on baking sheet before removing, about 5 minutes. Repeat with remaining dough.