Imagine standing in your kitchen, the aroma of freshly baked cookies wafting through the air, as you prepare to take your classic thumbprint cookies to the next level. With the help of a sous-vide immersion circulator and some unique ingredients, you can create a dessert that’s not just delicious but also visually stunning. Let’s dive into this innovative take on a beloved classic!
Ingredients
For the Cookies:
– 1 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/4 cup powdered sugar
– 2 cups all-purpose flour
– 1/2 teaspoon salt
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking powder
For the Hibiscus Jam:
– 1 cup dried hibiscus flowers
– 1 cup water
– 1 cup granulated sugar
– Juice of 1 lemon
For the Pistachio Dust:
– 1 cup shelled pistachios
– 1 tablespoon granulated sugar
– Pinch of salt
Instructions
Start by preparing the hibiscus jam. In a medium saucepan, combine the dried hibiscus flowers and water. Bring to a simmer over medium heat and cook for about 10 minutes until the flowers are soft. Strain the mixture through a fine-mesh sieve to remove the solids, pressing gently to extract all the liquid. Return the liquid to the saucepan, add sugar and lemon juice, and bring to a boil. Reduce the heat and let it simmer until it thickens, about 15 minutes. Once thickened, pour it into a jar and let it cool completely.
Next, let’s make the pistachio dust. In a food processor, combine the shelled pistachios, sugar, and a pinch of salt. Pulse until you have a fine powder. Be careful not to over-process, or you’ll end up with pistachio butter! Set aside.
Now, for the cookies. Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the softened butter, granulated sugar, and powdered sugar until light and fluffy. Incorporate the vanilla extract into the butter mixture. In another bowl, whisk together the flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Using your hands, form small balls of dough, about 1 inch in diameter. Place them on a parchment-lined baking sheet, spacing them about 2 inches apart. Using your thumb (or the back of a measuring spoon), gently press down in the center of each ball to create a well.
Here’s where the magic of modern cooking comes in! If you have a sous-vide immersion circulator, you can pre-bake the cookies in a water bath for perfectly even baking. Preheat your sous-vide water bath to 140°F (60°C). Place the baking sheet with the cookies into a large vacuum-seal bag and seal it. Submerge the bag in the water bath for 30 minutes.
If you don’t have a sous-vide setup, simply bake the cookies in the preheated oven for 12-15 minutes until the edges are lightly golden but the centers are still soft.
Once the cookies have been baked, remove them from the oven (or sous-vide) and immediately press down again in the center to redefine the wells. Allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Finally, fill each thumbprint with the vibrant hibiscus jam and sprinkle the pistachio dust over the tops for that extra flair.
Serve these modern thumbprint cookies at your next gathering, and watch as they steal the show with their bold flavors and stunning presentation! Enjoy your culinary adventure!