Tuesday, June 20, 2017

Anytime Tarragon-Apricot Cookies ~ #CreativeCookieExchange

 A cookie that is equally at home with a glass of wine as it is with a cup of tea or coffee is 
a recipe that you need to treasure.  That is what I realized when baking these 
Anytime Tarragon-Apricot Cookies.




Our theme this month for the #CreativeCookieExchange is Herbs in Cookies.  What a great theme for this time of the year, right when everyone's gardens are flourishing.  Herbs are probably not the first thing that comes to mind as an ingredient for cookies. However, they add a wonderful dimension to a cookie, and make them something you will keep reaching for until the while batch is gone.







I am a big fan of Dorie Greenspan and her latest cookbook, Dorie's Cookies. It has a wealth of wonderful cookie recipes, and I knew I would find the perfect recipe to fit our theme in this cookbook. Since tarragon is one herb that I am not very familiar with I decided to make the Anytime Tarragon-Apricot Cookies. I do not currently have tarragon growing in my small garden, so I kept my fingers crossed that I would be able to actually find a plant.  Lucky for me, as there was one pot that was hiding amongst the lavender plants. Success!






This cookie is a deliciously crisp shortbread with flecks of tarragon and finely chopped pieces of plump apricot.  If you have not used tarragon before it has a wonderful anise-like aroma, and in the case of these cookies, it is released by rubbing the finely chopped leaves with the sugar to release the oils. It pairs beautifully with the apricots and the olive oil.  These cookies were a big hit and gone in no time. Although we enjoyed them with tea and coffee, I do think that they would pair wonderfully with a nice glass of Sauvignon Blanc and maybe some cheese on the side as I love mixing sweet and savory. They need to be made again soon.







If you would like to know more about #CreativeCookieExchange and see what the other bakers made for the Herbs in Cookies theme please scroll down below the recipe. Thanks to Laura from The Spiced Life, who is our fearless leader.


Anytime Tarragon-Apricot Cookies
Printer Friendly Recipe

Ingredients
  • 80g (½ cup) dried Turkish apricots, finely chopped
  • 70g (½ cup) sugar
  • 2 tablespoons finely chopped tarragon leaves
  • 113g (4oz/1 stick) butter, cut into cubes and at room temperature
  • 1 large egg yolk, at room temperature
  • 80ml (⅓ cup) extra-virgin olive oil
  • 5g (1 teaspoon) sea salt
  • 275g (2 cups) all-purpose flour
Preparation
  1. In a small bowl, cover the apricots with hot water and let stand for 10 minutes, until they are plump. Transfer the apricots to paper towels to drain.
  2. In another small bowl, rub the tarragon leaves into the sugar until they are moist and aromatic. 
  3. In a standing mixer fitted with the paddle, beat the butter with the tarragon sugar at low speed until creamy. 
  4. Beat in the egg yolk until just combined, about 1 minute.
  5. Slowly drizzle in the olive oil and beat until smooth.
  6. Add the salt and flour and beat until just incorporated.
  7. Using a large spatula, fold in the apricots.
  8. Turn the cookie dough out onto a work surface and knead until it just comes together. 
  9. Divide the dough in half and press each half into a disk.
  10. Roll out each disk between 2 sheets of wax paper to about ¼ inch thick.
  11. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until very firm.
  12. Preheat the oven to 180℃ (350℉). 
  13. Line 2 large baking sheets with parchment paper.
  14. Working with one piece of cookie dough at a time, peel off the top sheet of wax paper.
  15. Using a 3cm (1-inch) round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 3cm (1-inch) apart on the prepared baking sheets.
  16. Bake the cookies for about 20 minutes, until they are lightly golden; switch the baking sheets from top to bottom and front to back halfway through.
  17. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack to cool completely.
Recipe from Dorie's Cookies





All those beautiful herbs growing in the garden are our inspiration this month’s #CreativeCookieExchange. We tend to think of herbs as an ingredient for savory dishes, but they are truly wonderful in baked goods too. Cookies infused with an earthy herbal note are a delight to be enjoyed at any time - and are seriously addictive - so we’ve got a great list for you to choose from!

You can also use us as a great resource for cookie recipes. Be sure to check out our Pinterest Board and our monthly posts (you can find all of them here at The Spiced Life). You will be able to find them the first Tuesday after the 15th of each month! If you are a blogger and want to join in the fun, contact Laura at thespicedlife AT gmail DOT com and she will get you added to our Facebook group, where we discuss our cookies and share links.

Also, if you are looking for inspiration to get in the kitchen and start baking, check out what all of the hosting bloggers have made ~




2 comments:

  1. Another wonderful recipe from Dorie! Great minds think alike. I love the color of the apricots in the cookies, as well as your adorable scalloped cookie cutter. Can't wait to try these!

    ReplyDelete
  2. Thank you for posting w weights. I use dried Blenheim apricots in these and a bit less sugar = fabulous. The cranberry five spice are excellent as well.

    ReplyDelete

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