It’s getting to be strawberry season in about a months time and I always go PYO strawberry picking and then make at least one kind of jam. Last year, it was Strawberry Lemon Thyme Jam. I had the last jar of it in the pantry and when deciding what to bake, come across the idea to make some more jam pinwheels, and to use this yummy jam. Yes, the thyme is a little unique, but it works well and even better in cookies.
I clearly have this thing for Chocolate Chip cookies, and I seem to be on this never-ending quest to see what combinations I can manage to put in chocolate chips cookies. I also have this affinity for cardamom (favorite spice by far), so this week, I tried the combination of cardamom, coconut (the unsweetened kind) and dried figs. Oh, and oatmeal, to make them “healthy”. Turned out ok, but if I were to make them again, I think I’d add even more cardamom.
And now for something completely different in the cookie department … a complete departure from my usual chocolate or caramel or what-have-you (but not a departure from Linzer Cookie style cookies, which I seem to make fairly often), this week we something involving saffron and passion fruit, which go together quite nicely, I found out. Also, the smell of saffron when baking, because it is intensified, is just lovely.
And now, these aren’t Christmas Cookies … the cut out parts are meant to be flowers, even though they turned out more like stars. Although, I would make Christmas Cookies in May.
Cookie time! Yes, in my never-ending attempt to make every cookie conceivable, here is yest another cookie recipe. Note that this is unsweetened coconut (aka desicated coconut), not the usual shredded sweetened kind. A bit harder to find, but I’ve found it at Whole Foods and pretty much any place that sells Bob’s Red Mill stuff. This recipe makes a lot (+/- 80 cookies) so halve it if you like. Also, my flat smells delicious: butter, butter, butter, coconut and ginger. Sweet!