Lemon Cookies with Strawberry Mint Ginger Jam

Stateside we just had our Labor Day Weekend.  The last hurrah of summer.  Best thing about it?  We had the kids!  Saturday was gorgeous so we took advantage of it and spent most of it outside.  Our daughter is trying out for the school’s soccer team and she wanted to practice her shooting.  Off we traipsed to play a bit of footie at the local playground.  Nearly did a split trying to get the ball!  Not a good thing.  Still it was a blast running round with the kids.

And the holiday weekend is never complete without our annual trek to the go-carts.  But dang it if I didn’t get the slow car again!  It was like a Sunday drive.  I want a car with oomph!

The weekend was topped off with marathon sessions of Settler’s of Catan.  That game is seriously addicting.

I came across a delicious recipe for lemon cookies with strawberry jam that looked super easy.  And if you are going to have marathon sessions of games with the kids there needs to be treats available!

First I made the jam.  I usually do the jam with ginger but I wanted to add another layer of flavour.  We have a ton of mint in our garden and I thought it would give a nice balance to this cookie.

Strawberry cookies 1 2014

In a small sauce pan add about 1 1/2 cup of chopped strawberries, 2T of lemon juice, and a small handful of mint.  Grate fresh ginger over the strawberries to your taste and bring to a simmer.

Strawberry cookies 3 2014

Remove from the heat once it gets to the jam consistency.  Set aside to cool.

Preheat the oven to 350F/175C

For the cookie dough you will need:

1 cup butter

2/3 cup sugar

zest of 1 lemon

Strawberry cookies 4 2014

Cream the butter and sugar together and add the lemon zest.

Strawberry cookies 5 2014

Add the flour and mix well.  If the butter is cold like mine was because I spaced on getting the butter out of the freezer in time you may find it crumbly but that is ok.  The cookies may not spread out as much as warmer butter but it will still be delicious!

Strawberry cookies 6 2014

Roll the dough into 1 inch balls.  Use a finger to make dents into the dough and fill with a small amount of strawberry jam.  Bake for 9-11 minutes.

While it is baking mix up a glaze of 1 cup powdered sugar, 1/2 tsp almond extract, and 2T of milk.  Mix with a whisk.  If it is still too thick add more milk.

When the cookies are still warm drizzle the glaze over the cookie.

Strawberry cookies 7 2014

Not only these really easy to make they are fabulously delicious!  And it was a great way to use up some leftover strawberries.

 

Advertisements

Strawberry Cream Puffs

And poof!  Summer is over.  The kids were off to school today.  Both are in the final years at their prospective schools.  Our son is in 5th grade and our daughter is in 8th.  Seems like we were just bringing our son to kindergarten.  It can be bittersweet.  We are so proud of the people our kids are becoming but childhood just flies by.

I wanted to make a summer dessert as a special treat for their last day of “freedom” and we had some fresh strawberries on hand.  I thought cream puffs with a strawberry sauce would do the trick!

Choux pastry is easy to make, you just need a bit of elbow grease to make it happen.  I referenced Julia Child for this recipe.

You will need:

1 cup water

6 Tablespoons of butter

a pinch of salt

a pinch of nutmeg

1 tsp of salt

3/4 cups of flour

4 eggs

Preheat the oven to 425F/220C

Strawberry cream puff 1 2014

In a small saucepan combine the water, butter, salt, nutmeg, and sugar.  Bring to a boil to melt the butter.

Strawberry cream puff 2 2014

Remove from the heat and add the flour stirring very well and continuously until the flour is incorporated.

Strawberry cream puff 3 2014

Put it back on medium high heat, mixing the entire time, for a couple of minutes until the dough starts to leave a film on the pan.

Strawberry cream puff 4 2014

Remove from the heat again and add the eggs one at a time.  For the first egg you’ll need to move quickly so you don’t end up with cooked egg so stir fast.  After the first egg is absorbed add the next one and so on.

Strawberry cream puff 5 2014

Spoon the mixture into a pastry bag with a tip that is large enough for the size pastry you want.  For example if you want 3″ pastry use a 3/4″ tip.  Squeeze the pastry onto a greased cookie sheet.  I made the mistake assuming that our baking sheet was nonstick enough.  Don’t do that!  Space the pastry dollops the same distance as the diameter of the dollops.

Strawberry cream puff 6 2014

Beat one egg and dab the tops of the dollops without letting the egg drip down.  You don’t want the egg to pin the pastry down.

Strawberry cream puff 7 2014If you are doing small pastries that are about an 1 1/2″ or smaller bake for 20 minutes.  If you are doing larger pastries about 3″ then bake for 20 minutes and then reduce the temperature to 375F/190C for another 10-15 minutes until golden brown.  For both sizes put an inch slit in the side of each puff and put it back in the oven with the oven turned off and the door ajar for 10 minutes.  Julia Child did mention that if the dough in the larger puffs are still moist in the centre to scoop it out.

Strawberry cream puff 8 2014

The strawberry sauce is super simple.  In a small saucepan add strawberries, grated ginger, a bit of lemon juice, and 1/8 cup of brown sugar.  Bring to a simmer for a few minutes to soften the strawberries and melt the sugar.  Because I didn’t grease the baking sheet properly I ended up with puff cups rather than puff balls.  So I turned them upside down and put in fresh whipped cream and topped with the strawberries.

Strawberry cream puff 9 2014

A nice way to end the summer before getting back into the routine of school and the coming fall.