OK, it’s a weird combination. Or is it? I made it to use up the vast quantities of frosting I’d accumulated while making cupcakes (is that not the prettiest blog post I’ve ever done, or what??) while trying not to worry about the Big Project. Little did I know that three months would pass without it being resolved and suddenly it would be late July and you’re still all “Um, did you call the lawyer today?” [ooh, a hint!] “Yeah. No news.” [No, we’re not adopting a baby!]
Alas. I guess it’s teaching me patience. Ugh, who wants patience?
But still, there are cookies. Cookie sandwiches!
As I said, this is a weird combination, and I thought it didn’t work well until I had some people over and everyone loved it. No one else thought lemon thyme + strawberries + pine nuts + olive oil + sugar was weird, so…maybe it’s not!
This cookie recipe was adapted originally from a Martha Stewart recipe that used rosemary instead of lemon thyme. I’ve made it with rosemary many times and loved it, but never with regular thyme, though I bet it’s tasty—I’m too enamored of lemon thyme. Have you ever had it? It’s like a softer version of thyme, with lemony overtones and without the sometimes too-piney flavor of regular thyme. I’ve also always thought that making these cookies with lemon verbena would be awesome, but I can’t seem to keep lemon verbena alive for longer than a week in my garden, so I’ve never tried it. Basically any woody-type herb would work. Sage? Give it a whirl!
Lemon Thyme-Pine Nut Cookie Sandwiches with Strawberry Frosting
1 heaping Tb. coarsely chopped stemmed fresh lemon thyme or rosemary
¼ cup pine nuts, toasted, plus more for topping cookies
2 ¼ cups all-purpose flour, divided
1 teaspoon baking soda
¼ teaspoons sea salt
½ cup coconut oil (measured when liquid)
1 cup sugar
2 tablespoons olive oil
3 tablespoons coconut milk
3 tablespoons flax seed eggs (see quickie recipe here)
Coarse sugar (such as Demerara)
- Preheat oven to 325°F. Finely chop thyme or rosemary in food processor. Add pine nuts and pulse until coarsely ground. Transfer to a large bowl.
- Whisk in two cups of the flour, the baking soda, and the salt; set aside.
- Put coconut oil and sugar into the bowl of a standing mixer fitted with the paddle attachment. (Or use a hand mixer.) Mix on medium-high speed for three minutes, or until mixture is fluffy (longer if coconut oil is very cold). Add olive oil. Reduce speed to low and gently mix in flour mixture along with coconut milk, flax seed eggs, and remaining 1/4 cup flour.
- When mixture is just combined, use a small ice cream scoop (or a spoon, or your fingers) to portion dough out into ¾” balls, spaced 1.5” apart on parchment-paper lined baking sheets. Flatten slightly with the palm of your hand, and press a pine nut onto each cookie. Sprinkle with coarse sugar.
- Refrigerate until firm, about 20 minutes, then bake until lightly golden, about 12-15 minutes. Let cool completely.
So you have your cookies.
Now: go make some frosting–the strawberry one, or the ones I sort of mumble about here, or any old frosting you happen to have around. Put it in a pastry bag fitted with a star tip, and pipe little circles of frosting on one cookie then top with another cookie. Of course, you could just use a spoon to schmear some frosting on the cookies, too. Yum!
Hey, do you like cookie sandwiches? Here’s more!