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Categories:
strawberries lemon zest rice wine vinegar kosher salt ground pepper sugar sugar all-purpose kosher salt freshly ground pepper baking powder baking soda unsalted butter sugar eggs
Viewed: 56 - Published at: 5 years agoIngredients
- 1 pound strawberries, hulled and coarsely chopped
- 1 tablespoon finely grated lemon zest plus 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons rice wine vinegar
- 1/2 teaspoon kosher salt
- Pinch of freshly ground pepper
- 2 tablespoons Ball Low or No-Sugar Needed Pectin
- 3/4 cup sugar
- 4 cups all-purpose flour
- 2 tablespoons kosher salt
- 4 teaspoons freshly ground pepper
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pound (4 sticks) unsalted butter, softened
- 3 cups sugar
- 2 large eggs
Method
- Make the jam In a medium bowl, mash half of the strawberries with a potato masher.
- In a medium saucepan, whisk the mashed and chopped strawberries with the lemon zest and juice, the vinegar, salt, pepper and 1/3 cup of water.
- Sprinkle the pectin evenly on top, then whisk until incorporated.
- Bring the mixture to a rolling boil over high heat.
- Whisk in the sugar, return to a boil and cook over high heat until the sugar dissolves, about 1 minute.
- Remove from the heat and skim off any foam.
- Let the jam cool.
- Scrape into a bowl, cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Make the cookies In a large bowl, whisk the flour with the salt, pepper, baking powder and baking soda until evenly combined.
- In the bowl of a stand mixer fitted with the paddle, beat the butter and sugar at medium speed until light and fluffy, about 3 minutes.
- Beat in the eggs one at a time until incorporated.
- Add the dry ingredients and beat at low speed until just combined.
- Make ahead: The dough can be stored in the refrigerator for up to 3 days.
- Preheat the oven to 375.
- Using a 1 1/2-ounce ice cream scoop or a soup spoon and working in 2 batches, scoop the dough into 11/2-inch balls and arrange at least 3 inches apart on 2 parchment paperlined baking sheets.
- Bake the cookies for 12 to 14 minutes, until set at the edges and lightly browned; rotate the baking sheets from top to bottom and front to back halfway through baking.
- Let the cookies cool for 10 minutes, then transfer to a rack to cool completely.
- To serve, spread 1 heaping tablespoon of the strawberry jam on one side of half the cookies.
- Sandwich with the remaining cookies and serve.
