Candied Thyme Cookies (Print Version)
# Ingredients:
→ Blueberry Sauce
01 -
1/8 cup water
02 -
1/2 cup frozen wild blueberries (70 grams)
03 -
1/4 cup granulated sugar (60 grams)
→ Sugared Thyme Decoration
04 -
2-3 tablespoons white sugar (25-38 grams)
05 -
4-5 sprigs fresh thyme, well rinsed
06 -
1 large pasteurized egg white (32 grams)
→ Cookie Mixture
07 -
Blueberry mixture from earlier steps
08 -
3/4 teaspoon salt
09 -
3/4 teaspoon baking soda
10 -
2 sticks softened butter (226 grams)
11 -
1 3/4 cups white sugar (350 grams)
12 -
1 tablespoon vanilla bean paste
13 -
1 egg yolk
14 -
1 egg
15 -
2-3 drops gel food coloring (purple or red)
16 -
2 1/2 cups all-purpose flour (364 grams)
17 -
Thyme sugar for coating
18 -
1/4 cup granulated sugar (50 grams)
19 -
Thyme leaves from 2-3 washed sprigs
20 -
Leaves from 4-5 sprigs of fresh thyme
# Instructions:
01 -
In a heavy pan, toss together water, frozen berries, and sugar. Let it simmer on medium heat, stirring until the mix thickens, and you can briefly see the bottom of the pan while stirring. Cool it fully before setting aside.
02 -
Place sugar in one dish and egg white in another. Dip thyme sprigs into egg white, then let any excess drip off. Roll them through the sugar, removing any clumps. Leave to dry for 20-30 minutes until hard to the touch. Keep aside.
03 -
Set your oven to 350°F (175°C). Whisk the salt, baking soda, and flour in a bowl. Use a food processor to blend thyme leaves and sugar until mixed. In a mixer bowl, cream the butter for roughly a minute until fluffy and soft. Add the thyme sugar to the butter and continue mixing on medium for 2-3 minutes until combined.
04 -
Blend the vanilla paste, egg, the yolk, and blueberry mixture into the butter and sugar mixture. Let it mix for 2-3 minutes, occasionally scraping the walls of the bowl to ensure everything's blended evenly.
05 -
Slowly pour the flour mixture into the wet ingredients a little at a time. Keep the mixer on low to prevent flour from flying everywhere. Scrape the bowl to mix all dry spots where flour may be stuck.
06 -
Line a baking sheet with parchment paper. Use a cookie scoop (2-tablespoon size) to measure dough. If exact portions are needed, weigh them into 40 grams per ball. Work thyme leaves into granulated sugar to flavor it, then roll each dough ball in this sugar mix for extra sweetness.
07 -
Space balls apart on a baking tray, keeping at least 2 inches of room between each one. Bake for 8-9 minutes till the edges seem firm, although the centers should look soft. Remove and use a cookie cutter if desired to make them round while warm. Let them finish firming up as they cool.
08 -
Wait until cookies have cooled all the way. Add candied thyme for a pretty decoration before serving. Enjoy eating them!
# Notes:
01 -
Sugared thyme keeps for about 4 hours at room temperature if made in advance.