Blueberry Candied Thyme Cookies (Print Version)
# Ingredients:
→ Blueberry Jam
01 -
1/2 cup frozen wild blueberries (70 grams)
02 -
1/4 cup white sugar (60 grams)
03 -
1/8 cup water
→ Candied Thyme
04 -
4-5 sprigs fresh thyme, washed
05 -
1 pasteurized egg white (32 grams)
06 -
2-3 tablespoons granulated white sugar (25-38 grams)
→ Cookie Dough
07 -
2 1/2 cups all-purpose flour (364 grams)
08 -
3/4 teaspoon baking soda
09 -
3/4 teaspoon salt
10 -
1 3/4 cups white sugar (350 grams)
11 -
Leaves from 4-5 thyme sprigs
12 -
2 sticks butter, at room temperature (226 grams)
13 -
Blueberry jam, prepared earlier
14 -
1 tablespoon vanilla bean paste
15 -
1 egg
16 -
1 egg yolk
17 -
2-3 drops red or purple gel food coloring
18 -
Thyme sugar for rolling
19 -
1/4 cup white sugar (50 grams)
20 -
Leaves from 2-3 sprigs fresh thyme
# Instructions:
01 -
Add frozen blueberries, sugar, and water to a steel pot. Cook over medium-high heat until thickened, allowing the mixture to reveal the base of the pan briefly when stirred. Remove from heat and let cool. Set aside.
02 -
Place egg white in one bowl and sugar in another. Dip each washed and dried thyme sprig into the egg white, removing excess with fingers. Roll each sprig in sugar, shaking off excess. Let dry for 20-30 minutes, or until crystallized. Set aside.
03 -
Preheat oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, and salt. In a food processor, blend sugar and thyme leaves until combined. In a mixer, beat butter on medium speed for 1 minute until pale and fluffy. Add thyme sugar to the butter and beat 2-3 minutes until light and creamy, scraping the bowl as needed.
04 -
Add vanilla bean paste, egg, egg yolk, and cooled blueberry jam to the butter mixture. Beat 2-3 minutes until well incorporated, scraping the sides of the bowl halfway through.
05 -
Gradually add the flour mixture to the wet ingredients in batches. Mix on low speed until barely combined, scraping the sides and bottom of the bowl to incorporate any dry bits.
06 -
Use a 2-tablespoon cookie scoop to portion out dough onto a parchment-lined tray. For more accuracy, weigh dough into 40-gram portions. Prepare thyme sugar by rubbing thyme leaves into sugar, then roll dough balls completely in thyme sugar.
07 -
Place 5-6 dough balls per half-sheet tray, spacing them at least 2 inches apart. Bake for 8-9 minutes, pulling them out when edges are set but centers appear slightly underbaked. Cookies will firm up as they cool. Optionally, use a cookie cutter to shape them into rounds while still warm.
08 -
Let cookies cool to room temperature. Garnish with candied thyme for a festive presentation. Serve and enjoy!
# Notes:
01 -
Candied thyme can be made up to 4 hours in advance and stored at room temperature.