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Thai-Kissed Cookies (A Pad Thai-inspired Sweet) for #SundaySupper #Cookielicious

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We love baking holiday cookies. It's a family affair since the boys were old enough to wield a rolling pin.


Today, the Sunday Supper Movement crew waves good-bye to Thanksgiving and goes full-speed ahead into holiday baking. We even had The Cookie Jar pinterest board to inspire you. Today, though, here's our cookie platter. Enjoy!

The Sunday Supper Cookie Jar
Plus, 20 Cookie Baking Tips and Holiday Cookie recipes from Sunday Supper


My Thai-Kissed Cookie
When I was trying to decide on a cookie to share, I decided to go waaaayyy off the deep end and find inspiration in one of our family favorite savory dishes: Pad Thai. Pad Thai has all these great flavors - peanuts, ginger, coconut, lime and basil. So, I wrapped all those flavors into a cookie. Sort of. I took some liberties, trading peanut for almonds. And I added in my current culinary obsession: Kaffir limes. Click to read more about Kaffir limes. It's that brain-looking lime in the photo.


Ingredients
Cookie

  • 1/2 C butter
  • 1/2 C organic granulated sugar
  • 1/2 C organic dark brown sugar
  • 1/2 C nut butter (I used a raw almond butter)
  • 1 large egg
  • 2 t Kaffir lime leaves, thinly sliced
  • 2 t Kaffir lime zest
  • 2 t ground ginger
  • 1/3 C shredded unsweetened dried coconut
  • 1-1/4 C flour
  • 1 t baking powder

Glaze and Garnish

  • 1 C organic powdered sugar
  • 2 T milk
  • 1 t lime zest (I used a Kaffir lime, use whatever lime you have)
  • 5 to 6 basil leaves, chiffonaded


Procedure

Preheat oven to 375 degrees F. Prepare your baking sheets, lining them with parchment or a silicone liner. I have just discovered the magic of Silpat-style sheets. I know, I'm behind the baking curve.

Beat together the butter and sugars until lightened and creamy. Add in the nut butter and egg. Beat until well-combined. Add in the lime leaves, lime zest, ginger, flour, shredded coconut, and baking powder.


Press mixture together with a spatula until it comes together into a ball. Shape dough into 1" balls and place on prepared baking sheets.


Flatten each cookie with the tines of a fork in a criss-cross pattern.


Bake for 10 to 12 minutes, until lightly browned. Cool completely.


While cookies cool, make the glaze. Whisk together the powdered sugar, milk, and lime juice until smooth. Add more sugar if too thin, more milk if too thick.

To finish, ice each cookie with a dollop of icing and garnish with a few thin strips of basil leaves.

Join our special #SundaySupper #Cookielicious conversation on Tuesday, December 1st! Our chat starts at 7:00 pm ET. Follow the #Cookielicious hashtag and remember to include it in your tweets to join in the chat.
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Comments

  1. A Day in the Life on the FarmNovember 28, 2015 at 8:59 AM

    Cam....you are my hero!!

    ReplyDelete
  2. UnknownNovember 28, 2015 at 10:44 AM

    Those look fantastic! What a great idea!

    ReplyDelete
  3. Liz That Skinny Chick Can BakeNovember 28, 2015 at 12:33 PM

    Such an unusual, yet appealing cookie! I bet they'd be delicious with a cup of tea!!

    ReplyDelete
  4. Nicole | Daily Dish RecipesNovember 29, 2015 at 6:14 AM

    I love how unique this cookie is. I would really love to try this! Great recipe!

    ReplyDelete
  5. Sue LauDecember 3, 2015 at 8:13 AM

    This is such a different and interesting cookie idea! I love lime!

    ReplyDelete
  6. UnknownDecember 3, 2015 at 2:17 PM

    What a great idea, Camilla! I never would have thought of creating my own cookie recipe, let alone turning savory into sweet.

    ReplyDelete

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