Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Pandan And Lychee Crinkle Cookies
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- Level: Easy
- Total: 2 hr 45 min
- Active: 30 min
- Yield: 35 to 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 54 mg
The green cookies call for pandan paste, which is made from the leaves of the pandan plant. It has a concentrated floral flavor and bright green color.
- Level: Easy
- Total: 2 hr 45 min
- Active: 30 min
- Yield: 35 to 40 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 37.5 servings
- Calories
- 82
- Total Fat
- 3 g
- Saturated Fat
- 2 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 0 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 11 mg
- Sodium
- 54 mg
Ingredients
Directions
- Whisk together the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl as needed, about 2 minutes. Add the egg and beat to combine. Reduce the speed to low and add the flour mixture, mixing until just combined.
- Remove half of the dough and set aside. Add the freeze-dried strawberries, milk, lychee extract and red food coloring to the remaining dough in the bowl and beat on low speed until a uniform red color; transfer to another bowl. Clean out the mixer bowl and attachment; add the other half of the dough and the pandan paste and beat on low until a uniform green color. Cover and refrigerate both doughs until very firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment paper. Put the remaining 1/4 cup granulated sugar and the confectioners’ sugar in 2 separate bowls. Roll tablespoonfuls of dough into balls; roll in the granulated sugar and then generously in the confectioners’ sugar. Arrange 2 inches apart on the prepared pans. Let sit at room temperature for 20 minutes (this will temper the dough so the cookies crack when baked).
- Bake 2 of the baking sheets, switching them halfway through, until the cookies are cracked on top and just set around the edges, 14 to 16 minutes. Let cool 3 minutes on the pans, then transfer the cookies to a rack to cool completely. Repeat with the remaining baking sheet.
