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Saturday, December 3, 2011

RASPBERRY OLIVE OIL AND THYME ICE BOX COOKIE






  • This recipe reminds me of a really good party. All the flavors work brilliantly and they shout at you with every bite, the cookie reminds me of dancing to good music and  the aroma of the thyme and lemon suggests  romance is in the air.
  • Cookies
    awesomely different!!

  • INGREDIENTS
  • 2 1/2 cups plain flour
  • 3/4 cup unsalted butter, at room temperature
  • 2 T. extra virgin olive oil
  • 1/2 cup granulated sugar
  • 2 free range egg yolks
  • Zest and juice of one lemon
  • 1tsp chopped fresh thyme
  • 1/4 cup chopped dried/dehydrated raspberries 
  • Pinch of salt

Place the sugar, soft butter, olive oil and salt in the mixer, blend for 30 seconds on medium.
Add the egg yolks and lemon juice, cream for 30 seconds on medium.
Add the flour and blend for 20 seconds on low.
Add the lemon zest, raspberry  and chopped thyme.
Stir on low for 20 seconds.
Spoon the cookie mixture onto parchment paper and roll it up like a sausage, refrigerate until the dough has set, about 2 hours.
Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
Cut the cookies into 1/4 inch  thick slices and place them on the lined trays, space the biscuits with enough room as they do spread a bit.
Bake the cookies in the preheated oven for 12 - 14 minutes. Once they are cooked heavily dust the cookies with sugar and let them cool for 5 minutes before your gently transfer them to a cooling rack to cool completely.
Makes aproximatly 24 cookies