{"id":7176,"date":"2018-12-21T14:17:24","date_gmt":"2018-12-21T14:17:24","guid":{"rendered":"http:\/\/www.burnedatthesteak.com\/blog\/?p=7176"},"modified":"2018-12-28T22:46:46","modified_gmt":"2018-12-28T22:46:46","slug":"lavender-strawberry-thumbprints","status":"publish","type":"post","link":"https:\/\/www.burnedatthesteak.com\/blog\/2018\/12\/21\/lavender-strawberry-thumbprints\/","title":{"rendered":"Lavender Strawberry Thumbprints"},"content":{"rendered":"

I’m knee deep in cookie baking right now.\u00a0 As I’m typing this, I have all my cookie doughs done and in the fridge and my next project is candy truffle fillings.\u00a0 Then it’s just baking, dipping, sprinkling, and I’m done.\u00a0 My cookie list is a bit long.\u00a0 I have the usual suspects….gingerbread cookies, sugar cookies, and thumbprints.\u00a0 I have a pistachio butter cookie from Martha’s Baking Book.\u00a0 And there’s the palmiers, chocolate wafers, and Italian cookies because duh….Christmas without Italian cookies would be sad.\u00a0 And the quest for the perfect Italian bakery cookie recipe continues.\u00a0 But that’s another post.<\/p>\n

Anyway, I scored some culinary lavender on Amazon without realizing just how much lavender I was getting.\u00a0 Whoopsie!\u00a0 I pondered doing a sugar cookie, but I already have one.\u00a0 Shortbread?\u00a0 Boring!\u00a0 I contemplated doing a chocolate chip cookie and just adding some lavender, but I didn’t want to use up my chocolate on cookies when I need it for candy.\u00a0 The last thing I want to do right now is battle the crowds for a few bags of chocolate chips.\u00a0 No thanks.\u00a0 Perhaps another time.\u00a0 I mean, I have enough lavender to make around ten thousand batches of cookies.<\/p>\n

\"\"<\/p>\n

I was going to skip doing thumbprints this year.\u00a0 They’re kind of tedious.\u00a0 And I’ve done them every year.\u00a0 For years.\u00a0 Sick of them.\u00a0 This year my list included a cheesecake thumbprint, which was how I going to get around my thumbprint doldrums.\u00a0 But that lavender!\u00a0 And it it was the last dough on my list to make, so I hadn’t made it yet.\u00a0\u00a0Then I realized that I had actually forgotten to get the dang cream cheese.<\/p>\n

\"\"<\/p>\n

And that was it.\u00a0 It was like the heavenly oven of baking epiphanies opened and a beam of sunlight shone upon me standing there in the kitchen in my pajamas, surrounded by flour spills and butter laiden countertops, staring at this giant bag of lavender.\u00a0 Ok, that was a bit dramatic.\u00a0 But I was in my pajamas.\u00a0 And there might have been globs of cookie dough hanging from my unbrushed hair.<\/p>\n

\"\"<\/p>\n

The tired, sad, unimaginative strawberry thumbprint got a magical facelift.\u00a0 Berries and lavender are quite fond of one another.\u00a0 I swapped out the vanilla for almond and with much glee added lavender buds to the dough.\u00a0 It’s kind of a nail biter.\u00a0 Too much lavender and the cookies will taste like soap.\u00a0 Not enough and the lavender will be just a mildly distracting note in the background that really makes no difference at all.\u00a0 And we all know what a terrible baker I am.\u00a0 What’s going to happen?!<\/p>\n

\"\"<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print<\/a>\n\t\n\t\n<\/div>\n

Lavender Strawberry Thumbprints<\/h2>\n
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Ingredients<\/h3>
  • 1<\/span> lb<\/span> butter<\/span><\/li>
  • 1<\/span> cup<\/span> sugar<\/span><\/li>
  • 4<\/span> egg yolks<\/span><\/li>
  • 2<\/span> teaspoons<\/span> almond extract<\/span><\/li>
  • 4<\/span> cups<\/span> flour<\/span><\/li>
  • 1 1\/2<\/span> teaspoons<\/span> salt<\/span><\/li>
  • 1<\/span> tablespoon<\/span> dried lavender buds<\/span><\/li>
  • 1 1\/2<\/span> cups<\/span> strawberry jam<\/span><\/li><\/ul><\/div><\/div>\n

    Instructions<\/h3>
    • In a stand mixer with the paddle attachment, cream together the sugar and the butter until fluffy on medium high speed.\u00a0 Add the almond extract and the egg yolks.\u00a0 Add the salt, lower the mixer speed to low, and incorporate the flour a cup at a time.\u00a0 Add the lavender.\u00a0 Wrap the dough in saran wrap and chill overnight.<\/div><\/li>
    • Preheat the oven to 350.\u00a0 Roll the dough into balls about the size of a large marble or fresh cherry and place about two inches apart on a parchment lined baking sheet.\u00a0 Depress the centers, making a well.\u00a0 I used the end of a cheese knife, dipping it into flour for each cookie before making the indentation.<\/div><\/li>
    • Fill the cookies with jam and bake for about 12 to 15 minutes or until the edges just start to turn lightly golden.\u00a0 Cool on wire racks.\u00a0 And voila!<\/div><\/li><\/ul><\/div><\/div>\n\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      I’m knee deep in cookie baking right now.\u00a0 As I’m typing this, I have all my cookie doughs done and in the fridge and my next project is candy truffle fillings.\u00a0 Then it’s just baking, dipping, sprinkling, and I’m done.\u00a0 My cookie list is a…<\/p>\n","protected":false},"author":1,"featured_media":7201,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":[],"wprm-recipe-roundup-description":[],"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false},"categories":[3],"tags":[],"jetpack_featured_media_url":"https:\/\/www.burnedatthesteak.com\/blog\/wp-content\/uploads\/2018\/12\/IMG_20181218_102322183.jpg","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pagICo-1RK","_links":{"self":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7176"}],"collection":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/comments?post=7176"}],"version-history":[{"count":7,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7176\/revisions"}],"predecessor-version":[{"id":7218,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/posts\/7176\/revisions\/7218"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media\/7201"}],"wp:attachment":[{"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/media?parent=7176"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/categories?post=7176"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.burnedatthesteak.com\/blog\/wp-json\/wp\/v2\/tags?post=7176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}