Mahlab Tart Cookies
This recipe was originally posted as part of The Weekend Project. Click here to see the recipe in its entirety, or follow the links below for additional recipe instruction.
1½ cups flour
½ cup (1 stick) cold butter, cubed
½ tsp. kosher salt
2 Tbsp. sugar
1 tsp. ground mahlab*
1 Tbsp. fresh thyme
¼ cup honey
2 Tbsp. ice-cold peach pit tincture (recipe here) or water
● Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.
● In the bowl of a food processor or a large mixing bowl, add the flour, butter, salt, sugar, mahlab and thyme. Pulse or cut in the ingredients until the mixture has the consistency of coarse meal with pea-sized or smaller chunks of butter.
● Add the honey and the peach pit tincture. Mix until the dough just begins to stick together. Dump the dough onto a floured surface and form it into a 4-inch round. Wrap in plastic and freeze 15 to 20 minutes.
● Roll out the dough onto a floured to a ¼-inch thickness. Cut into shapes with a cookie cutter and place on the baking sheets. Bake 8 to 10 minutes until the edges are golden.
● Remove cookies onto a rack and let cool completely. Cookies can be stored in an airtight container. Serve with Bourbon Peach Sorbet (recipe here) and Cherry Stone Soup (recipe here).
Tags : Desserts