Lemongrass and Pandan Thumbprint Cookies: A Southeast Asian Twist on a Classic Treat

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.