My friend who runs an Off Broadway theatre company here in New York recently approached me to create some kid friendly desserts for their new show Alice in Wonderland. I figured it had to be super delicious in order for Alice to eat a cookie without really thinking twice. These Raspberry Thyme Shortbread Cookies are perfect with a spot of tea and a little adventure.
Raspberry and Thyme Shortbread Cookies
Ingredients
Raspberry and Thyme Shortbread Cookies
Ingredients
1 cup of softened, but cool, unsalted butter
2 cups of flour
½ tsp of salt
½ cup sugar
1 1/2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
1 Tbsp Fresh Thyme
1/2 Cup Dehydrated Raspberries crushed
20 Raspberry Flavored Hard Candies (or Lollipops) - smashed into very small pieces (or red flavorless candies)
1 Tbsp Fresh Thyme
1/2 Cup Dehydrated Raspberries crushed
20 Raspberry Flavored Hard Candies (or Lollipops) - smashed into very small pieces (or red flavorless candies)
Prep Time: 20 min
In Active Prep Time: 1 Hour
Cook Time: 10 min
Yield: 30 cookies
Directions:
In the bowl of a mixer, combine all of the ingredients. Mix, with a paddle attachment, until the dough goes from pebble-like to a soft dough. Cover the dough in plastic wrap and refrigerate for 30 min until cool.
Preheat oven to 375 degrees. Take the cookie dough out of the refrigerator roll out to 1/4 - 1/2 inch thick. Use a heart shaped cookie cutters. Then take the smaller heart shaped cookie cutter and cut a hole in the center of the larger heart. Place the cookies on a parchment lined, ungreased cookie sheet and put them in the freezer for at least 15 minutes. Prior to putting the cookies in the oven, sprinkle about a teaspoon of the raspberry candies into the small heart area - where there is no dough - and place the cookies in the oven. Bake for 8-12 minutes until the candies have melted and the edges of the cookies are light brown. Set them on a wire rack to cool and for the candy to set in the center. Serve with a spot of tea and see what adventures unfold!
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