Sunday, June 22, 2014

Strawberry Basil Cookies

I know that this may not be the most natural combination in the world for most people, but I can't recommend this enough. Little do my friends know I'll be bringing these cookies to pretty much every event for the forseeable future.

A note on strawberries. If you are serving these right away, fresh strawberries are fine. If you are storing them, even for a little while, dried will be better. The fresh strawberries are so moist if you put them in a closed container, the cookies get soft and soggy. I am also experimenting with freeze dried strawberries. I'll let you know how that works.

Strawberry Basil Cookies

1 cup white sugar
1 cup brown sugar
2 eggs
3 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup diced strawberries
1 bunch basil, chopped
3/4 cup Basil Olive Oil

Preheat the oven to 350°.

Cream together the olive oil and sugars. Add in the eggs one at a time, mixing until smooth.

In a separate bowl, whisk the baking soda, salt and flour together. Add to wet ingredients in batches, making sure that everything is well combined before adding more. Add the strawberries and the basil.

Drop by tablespoonful on ungreased cookie sheets. Bake 10-12 minutes. The edges should brown, but not all of it.

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