In her innovative take on the
classic thumbprint cookie, renowned cookbook author Abi Balingit infuses
Southeast Asian flavors into a delightful tropical treat. Lemongrass and pandan
thumbprint cookies elevate the humble dessert with fragrant notes of citrus,
ginger, and coconut, offering a unique culinary experience. The dough, flavored
with lemongrass paste for convenience, is baked, delicately dusted with
confectioners' sugar, and then generously filled with a luscious pandan kaya
jam.
Ingredients:
8 tablespoons (1 stick/113 grams)
unsalted butter, softened
1/3 cup (67 grams) granulated sugar
1 large egg yolk, at room
temperature
2 tablespoons lemongrass paste
1/2 teaspoon vanilla extract
1/8 teaspoon fine salt
1 1/4 cups (156 grams) all-purpose
flour, plus more for dusting
Confectioners' sugar, for dusting
1/2 cup (158 grams) pandan kaya jam
Directions:
Prepare and Preheat: Position
racks in the upper and lower thirds of the oven and preheat to 350 degrees.
Line two large sheet pans with silicone mats or parchment paper.
Cream Butter and Sugar: In the
bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer,
beat the softened butter and granulated sugar until light and fluffy, taking
approximately 3 to 4 minutes.
Incorporate Flavorful Elements: On
medium-low speed, add the egg yolk, lemongrass paste, vanilla, and salt. Mix
until well combined, scraping down the sides and bottom of the bowl with a
rubber spatula.
Gradually Add Flour: Adjust the mixer to the lowest speed and gradually stir in the flour until a cohesive dough forms with minimal flour streaks, taking around 2 minutes.
Shape and Prepare Dough: Using a
cookie scoop, portion the dough into 15-gram balls, roughly the size of a
cherry. Roll each ball into a smooth sphere and place them on the prepared
pans, spacing them at least 2 inches apart.
Create Thumbprint Indentation: With a
floured 1/2-teaspoon measuring spoon, press an indentation in the center of
each dough ball. This can also be achieved using a floured thumb to prevent
sticking. For optimal results, make indents promptly after rolling each dough
ball.
Bake to Perfection: Bake in
the preheated oven for 11 to 13 minutes, rotating the pans halfway through. The
cookies are done when the edges are set and the bottoms are lightly browned.
Cool on sheet pans for 5 minutes, then transfer to a wire rack for an
additional 10 minutes.
Finishing Touches: Lightly
dust the tops of the cookies with confectioners' sugar using a small fine-mesh
strainer. Fill each thumbprint with a teaspoon of pandan kaya jam.
Serve and Enjoy: These delightful Lemongrass and Pandan Thumbprint Cookies can be enjoyed at room temperature or refrigerated until needed.
Make-Ahead Tips and Storage:
Make Ahead: Freeze
unbaked, shaped dough for up to 2 months.
Storage: Refrigerate
filled cookies in an airtight container for up to 5 days.
Where to Find Ingredients:
Pandan kaya jam: Available online or at Southeast Asian grocery
stores. Balingit recommends the Indonesian Mariza Srikaya brand.
Lemongrass paste: Commonly found in squeezable tubes in the grocery
store produce section.
Conclusion:
In the realm of cookie creativity,
Abi Balingit's Lemongrass and Pandan Thumbprint Cookies stand as a testament to
the fusion of Southeast Asian flavors with a classic favorite. The aromatic
blend of lemongrass, ginger, and coconut, coupled with the creamy pandan kaya
jam, makes these cookies a delightful and memorable treat.
With make-ahead options and easy
storage, this recipe invites both seasoned bakers and novices alike to embark
on a culinary journey, savoring the essence of Southeast Asia in every
delectable bite. Elevate your cookie repertoire with this tropical twist – a
symphony of flavors that promises to leave a lasting impression on your taste
buds.
0 Comments