Thursday, August 9, 2018

Strawberry Brown Butter Cookies and Plum Strawberry Sorbet

Strawberry Brown Butter Cookies, Strawberry CookiesBefore I used those freeze-dried strawberries in my Strawberry Birthday Cake, I baked them into these cookies.  I had never had a strawberry cookie before, and I'm betting you probably haven't either, so let me tell you, these are simply delicious.

A cookie (or two or three) with a glass of milk or a cup of coffee is one of the ultimate comfort foods, and I only just recently bought a cookie jar to keep cookies, since until now, I just stored them in tupperware.  But I swear that cookies taste even better when they're kept in a pretty white hobnail jar on the counter.  My toddler absolutely loved these cookies, and would reach up towards the jar and ask in a hopeful voice, "cookie?"




Strawberry Brown Butter Cookies, Strawberry Cookies

Strawberry Brown Butter Cookies, Strawberry Cookies

Strawberry Brown Butter Cookies, Strawberry Cookies

Strawberry Brown Butter Cookies, Strawberry Cookies

Strawberry Brown Butter Cookies, Strawberry Cookies



The brown butter, the nutmeg and cloves and the tart strawberries come together in a beautiful marriage of flavors in a cookie that's slightly crispy/chewy around the edges and soft in the middle.  Rather than bake all the dough at once, I like to shape all the dough into balls and then keep them in a container in the fridge, so that I can just quickly bake a half-dozen or so fresh when we feel like having a few cookies that day.

I was also thinking that these cookies would be fantastic with the Plum Strawberry Sorbet I just churned up two nights ago.  After simmering fresh plums and strawberries with a bit of sugar and lemon juice and flavored with a dash of vanilla, the pureed mixture is chilled before being churned into an incredibly smooth and creamy sorbet.  You wouldn't expect such a smooth texture from a frozen dessert that's so high in water content and doesn't contain any egg yolks or cream, but it's the sugar that keeps sorbets so smooth.  This is a recipe that you need an ice cream maker for, though.  My husband loves cookie ice cream sandwiches, and I might have to make a fresh batch of the strawberry cookies to sandwich around scoops of sorbet.

I usually like to keep my photos light and bright, but I went a little darker and moodier with the sorbet photos this week.  What do you think?




Plum Strawberry Sorbet, Ice Cream, Frozen Desserts

Plum Strawberry Sorbet, Ice Cream, Frozen Desserts

Plum Strawberry Sorbet, Ice Cream, Frozen Desserts




Strawberry Brown Butter Cookies
printable

  • 1 cup unsalted butter
  • 2/3 cup dark brown sugar
  • 2/3 cup granulated white sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 teaspoons coarse kosher salt
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 ounce (approximately 1 cup) freeze-dried strawberries, roughly chopped

Melt the butter in a saucepan over medium low heat.  Continue to cook the butter, swirling the pan occasionally, until nutty brown solids have formed at the bottom of the pan.  Remove from the heat and let cool to room temperature.

Scrape the browned butter, including all those golden bits at the bottom, into a bowl.  Add both sugars and use an electric mixer to beat for 4-5 minutes until light and fluffy.  Scrape down the bowl and beat in the vanilla and eggs until smooth.

In a separate bowl, combine the flour, baking soda, baking powder, salt, nutmeg, cloves, and freeze-dried strawberries.  Stir the dry ingredients into the wet ingredients until combined.  Cover with plastic and chill for several hours, or overnight.

Preheat the oven to 350 and line a baking sheet with parchment paper.  Scoop out rounded spoonfuls of dough, shape into balls with your hands, flatten slightly, and place 2 inches apart on the baking sheet.  Bake for about 8 minutes, until light golden brown.  Cool for several minutes on the baking sheet then transfer to a wire rack to cool.

Yields about 3 dozen cookies

Recipe from Curly Girl Kitchen




Plum Strawberry Sorbet
printable

  • 1 1/2 pounds plums (about 4 large plums), pitted and chopped (not peeled)
  • 3/4 pound strawberries, hulled and quartered
  • 1/2 cup water
  • 3/4 cup granulated sugar
  • 2 tablespoons light corn syrup
  • 1 tablespoon lemon juice
  • 1 tablespoon vodka
  • 1 teaspoon vanilla
Notes:
  1. After simmering your fruit, you can puree it as smooth as you like.  I didn't try to get mine perfectly smooth, and didn't strain it either, but that's up to you.
  2. The vodka is optional, but does help maintain a smooth, creamy texture.
In a large saucepan, combine the prepped fruit with the water, sugar, corn syrup and lemon juice.  Bring to a boil, and then reduce to a simmer; simmer for about 15 minutes, or until the plums are soft.  Use a blender or an immersion blender to puree the fruit mixture, then stir in the vodka and vanilla.  Cool slightly at room temperature, then cover with plastic wrap and chill in the refrigerator for at least 8 hours, or overnight.

Churn the sorbet according to the manufacturer's instructions of your ice cream maker, then transfer to a container to freeze until firm, about 4-6 hours.

Yields about 2 quarts

Recipe from Curly Girl Kitchen

No comments :

Post a Comment

I love comments, and I read and appreciate every single one. Please review my comment policy under my Baking & Blog FAQs page.