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

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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.
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