Here’s another recipe that was Valentine’s Day inspired. While it actually has nothing to do with V-day, it feels like it does to me. Although these lemon balm tea thumbprint cookies are good for any reason. But for the seasons sake, lets call them Valentine’s Day cookies.
To get the lemon balm flavor and essence into the cookies, I infused the butter. It’s my favorite way to get tea into my food. It’s quite the baking hack.
I recommend to get lemon balm from Mountain Rose Herbs. They’re my favorite herb supplier by far and their lemon balm has a gorgeous flavor. If you’d like to use fresh lemon balm, I suggest to double the amount infused into the butter.
If you’ve never infused butter before, don’t stress. It’s super simple to do. The key is to avoid burning the butter. I like to use a double boiler to keep the temperature hot enough to actually infuse the herbs. It also avoids any burning so I don’t feel like I have to constantly babysit the burner.
LEMON BALM TEA & RASPBERRY JAM THUMBPRINT COOKIES
Ingredients
- 2 1/3 cup of flour
- 1 cup of unsalted butter, softened
- 2/3 cup of granulated sugar
- 1/4 cup of raspberry jam
- 2 egg yolks
- 1 teaspoon vanilla
- 1/4 teaspoon salt
Directions
- Preheat oven to 350 degrees.
- Using the paddle attachment with a standing mixer, cream together the infused butter and sugar for a minute or two until they’re blended.
- Slowly mix in the egg yolks, vanilla and salt.
- Gradually add the flour and mix until combined.
- Scoop about one tablespoon of dough onto a lined baking sheet.
- Gently press your thumb into each ball to create a small reservoir to hold the jam.
- Spoon the jam into each cookie and bake for 12-15 minutes. The bottoms will brown slightly.
- Remove from the oven and cool on the baking sheet.
- Enjoy!