Skip to main content

A Pad Thai-inspired Sweet: Makrut-Kissed Cookies #NationalCookieDay

By

We love baking holiday cookies. It's been a family affair since the boys were old enough to wield a rolling pin. And we probably bake at least a dozen different kinds of cookies each year.


When I heard that today was National Cookie Day, I decided to jump on the bandwagon and share some delicious cookie treats. Tonight I'll be experimenting with a Pink Peppercorn Shortbread. So, if that intrigues you, stay tuned.

Makrut-Kissed Cookies

When I was trying to decide on a cookie to share for National Cookie, 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: Makrut limes. Click to read more about Makrut 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 Makrut lime leaves, thinly sliced
  • 2 t Makrut 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 Makrut 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.

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.
Labels:

Comments

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

By
This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t...
5 comments
Read more

Homemade Lorna Doone Cookies #SundayFunday

By
Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry...
6 comments
Read more

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce...
1 comment
Read more