A while ago Food & Wine published a wonderful recipe for Apricot-Tarragon Cookies, by Dorie Greenspan (http://www.foodandwine...). It made me think of all other possible combinations of dried fruits and herbs. Our all time favorite is fig and rosemary (http://food52.com/recipes...), and our summer staple is the pairing of lemon verbena, pineapple and ginger. The cookies are yummy straight out of the oven, even yummier when they cool down, and the yummiest if you wait for a day. —QueenSashy
- Makes about 44 cookies
2 1/4 cups
all purpose flour
stick (8 tbsp) unsalted butter, softened
extra-virgin olive oil
large egg yolk
candied pineapple, finely chopped
finely chopped lemon verbena (or lemon thyme)
- Rub the verbena into the sugar.
- In a mixer fitted with paddle, beat the butter with the verbena sugar until creamy. Beat in the egg yolk. Slowly drizzle in the olive oil and beat until smooth. Add the salt, ginger and flour and beat until the dough forms. Dust the pineapple with flour to prevent it from sticking, and using a large spatula fold the pineapple into the dough.
- Place the dough onto a work surface and knead until it comes together. Press the dough into a disk and refrigerate for about 1-2 hours, until firm.
- Preheat the oven to 325° convection bake (350° regular bake).
- Place the dough on the parchment paper or work surface dusted with flour and roll it out to a 1/4-inch-thick round. Line two baking sheets with parchment paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies and arrange them one inch apart on the baking sheets. 6. Bake the cookies for about 20 minutes until they are lightly golden. Let the cookies cool on the baking sheets for 5 minutes, and then transfer to a wire rack or flat surface to cool completely.
- The cookies are at their best if you let them rest for a day in an airtight container.