Heigh-ho!: gemstone cookies

When I was coming up with these cookies, I wanted to do another take on the crystal cookies I did a while ago, but this time, doing a variety of colors inside of a singular cookie. I thought about the gem mines from Snow White, and I wanted to incorporate that element as well. My friend Shari actually suggested that I use apple brandy and go more for an apple flavor profile in these, so that’s where my mind went with them. So the cookies themselves are spiced apple and the “gems” are like Turkish delight, but flavored with apple brandy instead of rose, and colored differently to reflect the colorful gem mines!

For the gems:
1/3 cup cornstarch with more for dusting
1 1/2 tablespoons gelatin powder
1/4 cup granulated sugar
2 tablespoons apple brandy
a pinch of salt
1/2 cup water, in two parts
1/4 teaspoon pitaya powder
1/4 teaspoon blue spirulina powder
1/2 teaspoon turmeric powder
1/4 teaspoon green spirulina powder

In a pot, combine everything besides one part of the water and the powders listed at the end. Whisk on low heat for 5 minutes first, then add the remaining water and whisk on medium-high heat for another 5 minutes. Divide the mixture into four bowls and add the powder into each one, mixing until combined. Pour the mixtures into a silicone bar mold and freeze for an hour first. Then slice into smaller pieces and toss in cornstarch to finish. Keep these frozen solid so that when you mix them into the dough, they will keep their form and shape.

For the cookie dough:
1 stick unsalted butter
1 tablespoon apple brandy
1 teaspoon ground cinnamon
1/4 teaspoon ground clove
1/4 teaspoon ground nutmeg
a pinch of salt
1 cup dark brown sugar
1 egg
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 1/4 cups all-purpose flour
Gold leaf

In a bowl, start by creaming the butter, brandy, spices, salt, and sugar together for 10 minutes. Mix in your egg. Sift into that the baking soda, powder, and flour, then finally, mix in 3/4’s of your gems. Scoop your cookies, keeping them about 3 inches apart, onto a lined sheet tray, then press the remaining gems into the tops of them. Freeze for 10 minutes first, then bake at 375 degrees F for 15 minutes, rotating halfway through. Cool before transferring to another surface. Garnish with gold leaf if desired.

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