Hello, coffee and tea lovers! February may be the shortest month, but it’s bursting with opportunities to love, thrive, and shine bright! Let the crisp breeze invigorate your spirit and remember that every single day brings us closer to those joyful moments waiting just around the corner. Keep your heart wide open, your smile shining bright, and your dreams soaring high - spring is on its way, ready to inspire! 🌸💖
Strawberry Vanilla Nut Cookie
Total: 1 hr 50 mins | Prep: 30 mins | Bake: 20 mins | Chill: 1 hr
Cookie Dough Ingredients:
- 115g (1stick) unsalted butter(softened)
- 100g (1/2 cup) granulated sugar
- 100g (1/2 cup) dark brown soft sugar
- 1 large egg (room temp)
- 1 large egg yolk (room temp)
- 1 tbsp Vanilla Nut coffee (fine espresso ground)
- 1/2 tsp Tahitian Vanilla Beans
- 240g (2 cups) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
Strawberry Jam Ingredients:
- 2 pounds fresh strawberries (hulled)
- 4 cups white sugar
- 1/4 cup lemon juice
Instructions:
In a large bowl, combine softened butter, dark brown and granulated sugar until smooth. Use a hand mixer or stand mixer for best results. Add the egg, egg yolk, and Tahitian Vanilla Beans, mixing until light and fluffy. In another bowl, whisk flour, ground Vanilla Nut coffee, baking powder, baking soda, and salt, then incorporate into the wet ingredients. Mix until you have a soft cookie dough with no flour clumps. Chill the dough for at least 1 hour until firm enough to shape into balls. While it cools, prepare your delicious strawberry jam filling!
Crush strawberries in a bowl until you have 4 cups of mashed fruit. In a heavy-bottomed saucepan, combine the mashed strawberries, sugar, and lemon juice. Stir over low heat until the sugar dissolves. Then, turn up the heat to high and bring it to a rolling boil! Keep boiling while stirring often until it hits 220ºF (105ºC). To check if it’s ready, drop a spoonful on a frozen plate; if it gels gel after a minute or two, you’re good to go! If it’s still runny, cook a bit longer. Pour into jars and let it cool to room temperature.
Assembling: Preheat your oven to 350ºF (180ºC) and line two baking sheets with parchment paper. Use 2 tbsp scoop to form cookie dough into balls—aim for about18. Place them on the sheets, giving them space to spread. Bake one sheet at a time for 10-12 minutes until golden brown with slightly darker edges. The centers will be soft; that’s perfect! Once out of the oven, quickly round them up using a larger cookie cutter. While still warm, gently make an indent in each cookie and fill it generously with strawberry jam. Let them cool completely before enjoying these delicious treats!