Strawberry Lemon Thumbprint Cookies (THM S)

These little treats come out so soft, and moist.  They pop with the flavors of Strawberry and lemon, and come together brilliantly in this cookie.  They have a soft cakey texture and are a bit addictive, so be careful to not eat the whole tray.  Fresh, bright and sweet.  A lovely afternoon treat.

strawberry lemon cookies

Ingredients:

1/2 cup Butter softened

6 Tbsp of Gentle Sweet Blend (buy here)   -OR-    3 Tbsp of Super Sweet Blend (buy here) (or sweetener of choice, here the THM sweetener  conversion chart to refer to)

1/2 tsp Vanilla Extract

1 Large Egg

1/2 Lemon, juice and zest

1/4 tsp Mineral Salt (buy here)

1/2 tsp Baking Powder

1/8 tsp Baking Soda

1 1/2 cups THM Baking Blend (buy here) -OR-  1 1/2 cup  Nili’s Baking Mix (recipe here)

3/4 cup Unsweetened Almond Milk

3/4 cup Frozen strawberries, chopped up coarsely

 

Directions:

  1. Preheat oven to 375 degrees.  Line 2 cookie sheets with silicone baking sheet or parchment paper  .
  2. In a large bowl (or stand mixer) cream together softened butter, gentle sweet, and vanilla extract.
  3. Add the remaining ingredients (except strawberries)
  4. Coarsely chopped up frozen strawberries either by hand or in a chopper (here’s the one I used and love love love) and add to the mixture.
  5. Use a medium sized scoop (buy here) OR use a Tbsp size scoop and press with your thumb to make the thumb print style of cookie.
  6. Bake for 25 mins until edges start to brown, don’t over cook or they will become dry and crumbly. (They don’t change shape or get bigger)
  7. Transfer to a wire rack to cool, and store in an air tight container at room temp for a max of 5 days.   Makes 20 good sized cookies.
  8. Once cooled drizzle with the “Glosting” recipe found in the THM Cookbook (page 289)

 

With Love,

Chrissy ❤

 

Strawberry Lemon Thumbprint Cookies (THM S)

  • Servings: 20 cookies
  • Time: 60 mins
  • Difficulty: easy
  • Print
 Credit: www.chrissybenoitinlove.com

Ingredients:

1/2 cup Butter softened

6 Tbsp of Gentle Sweet Blend (buy here)   -OR-    3 Tbsp of Super Sweet Blend (buy here) (or sweetener of choice, here the THM sweetener  conversion chart to refer to)

1/2 tsp Vanilla Extract

1 Large Egg

1/2 Lemon, juice and zest

1/4 tsp Mineral Salt (buy here)

1/2 tsp Baking Powder

1/8 tsp Baking Soda

1 1/2 cups THM Baking Blend (buy here) -OR-  1 1/2 cup  Nili’s Baking Mix (recipe here)

3/4 cup Unsweetened Almond Milk

3/4 cup Frozen strawberries, chopped up coarsely

Directions:

  1. Preheat oven to 375 degrees.  Line 2 cookie sheets with silicone baking sheet or parchment paper  .
  2. In a large bowl (or stand mixer) cream together softened butter, gentle sweet, and vanilla extract.
  3. Add the remaining ingredients (except strawberries)
  4. Coarsely chopped up frozen strawberries either by hand or in a chopper (here’s the one I used and love love love) and add to the mixture.
  5. Use a medium sized scoop (buy here) OR use a Tbsp size scoop and press with your thumb to make the thumb print style of cookie.
  6. Bake for 25 mins until edges start to brown, don’t over cook or they will become dry and crumbly. (They don’t change shape or get bigger)
  7. Transfer to a wire rack to cool, and store in an air tight container at room temp for a max of 5 days.   Makes 20 good sized cookies.
  8. Once cooled drizzle with the “Glosting” recipe found in the THM Cookbook (page 289)

Created by Chrissy Benoit May 2016

immersion blenderIMG_20160516_140653IMG_20160516_141540

 

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