Delightful Strawberry Pressed Chamomile Cookies to Savor

These Strawberry Pressed Chamomile Cookies offer a delightful fusion of sweet strawberries and calming chamomile, perfect for any occasion.

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Prep Time 30

Cook Time 17

Freezing Time 12

Total Time 59

Servings: 24 cookies

Course: DESSERTS

Cuisine: American

Calories: 150

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dough

1.5 cups Unsalted Butter Provides richness and moisture; use salted butter if unsalted is unavailable, but reduce additional salt.
1.33 cups Granulated Cane Sugar Adds sweetness and aids in browning; substitutions not recommended for best texture.
2 teaspoons Kosher Salt Enhances flavor balance; can substitute with table salt, but use less.
3 large Egg Yolks Provides structure and richness; substitution not advised for the integrity of cookies.
2 tablespoons Chamomile (or Vanilla) Extract Adds aromatic flavor; vanilla can be used, but will alter the flavor profile.
2 tablespoons Heavy Whipping Cream Contributes to moisture and tenderness; can replace with half-and-half.
1 tablespoon Chamomile Flowers Infuses cookies with floral notes; dried flowers preferred.
0.33 cups Fresh Strawberries Provides natural sweetness and moisture; frozen strawberries can be used.
4.5 cups All-Purpose Flour Gives structure to cookies; gluten-free flour can be used as a substitute.

For Decoration

Thinly Sliced Strawberries Ideal for decorating; use edible flowers for added visual appeal.

Equipment

Mixer
Cookie cutter
Parchment Paper
Baking Sheet
Wire Rack

Method

Making the Cookies

In a mixer, beat the unsalted butter, granulated cane sugar, and kosher salt on medium speed for 1-2 minutes until fully combined and creamy.
Add in the egg yolks, heavy whipping cream, chamomile extract, finely chopped strawberries, and chamomile flowers. Mix until just incorporated.
Slowly sprinkle in the all-purpose flour, mixing until the dough begins to form a ball.
Place the dough between two sheets of parchment paper and roll it out to about 1/3 inch thick. Cut out cookies using a 3-inch cookie cutter.
Use the thinly sliced strawberries and strawberry leaves to decorate your cookies, gently pressing them into the dough.
Place the decorated cookies on a parchment-lined board and freeze them for 12-24 hours.
Preheat your oven to 360°F (182°C). Bake the cookies for 9 minutes, then rotate the baking sheet and bake for an additional 8 minutes.
Allow the cookies to cool on a wire rack, and if desired, sprinkle with additional cane sugar for a touch of sweetness.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 1mg

Notes

These cookies can be served with a cup of your favorite tea for a delightful afternoon snack.

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