Blueberry Candied Thyme Sugar Cookies (Print Version)

# Ingredients:

→ Blueberry Jam

01 - 70 grams frozen wild blueberries
02 - 60 grams white sugar
03 - 30 millilitres water

→ Candied Thyme

04 - 4 to 5 sprigs fresh thyme, washed
05 - 32 grams pasteurized egg white
06 - 25 to 38 grams granulated white sugar

→ Cookie Dough

07 - 364 grams all purpose flour
08 - 0.75 teaspoon baking soda
09 - 0.75 teaspoon salt
10 - 350 grams white sugar
11 - Leaves from 4 to 5 sprigs fresh thyme
12 - 226 grams unsalted butter, at room temperature
13 - Blueberry jam, prepared as above
14 - 1 tablespoon vanilla bean paste
15 - 1 large egg
16 - 1 large egg yolk
17 - 2 to 3 drops red or purple gel food coloring

→ Thyme Sugar for Rolling

18 - 50 grams white sugar
19 - Leaves from 2 to 3 sprigs fresh thyme

# Instructions:

01 - Combine frozen wild blueberries, white sugar, and water in a saucepan. Cook over medium-high heat, stirring occasionally, until the mixture thickens and you can see the bottom of the pan when drawing a spatula through. Remove from heat and allow to cool completely; set aside.
02 - Set out two bowls, one with pasteurized egg white and the other with granulated sugar. Dip each thyme sprig into the egg white, removing any excess, then roll in sugar, ensuring even coating. Place on a parchment-lined tray and let dry for 20-30 minutes, or until crystallized; reserve for garnish.
03 - Rub the thyme leaves into the white sugar for rolling, using your fingers to help release the oils. Set aside.
04 - Preheat oven to 175°C. Line baking trays with parchment paper.
05 - In a bowl, whisk together flour, baking soda, and salt until evenly blended. Set aside.
06 - In a food processor, blend white sugar and thyme leaves until combined and aromatic.
07 - Beat butter in a stand mixer or with a handheld mixer on medium speed for about 1 minute until pale and fluffy. Add the thyme sugar and continue to beat for 2-3 minutes until light and creamy, scraping the bowl as needed.
08 - Incorporate vanilla bean paste, egg, egg yolk, and cooled blueberry jam into the creamed mixture. Beat for 2-3 minutes until uniform, scraping the sides of the bowl midway to ensure even mixing.
09 - Gradually add the dry ingredients to the wet mixture in batches, mixing on low speed. Blend only until just combined, scraping the bowl to incorporate any unmixed flour.
10 - Using a 2-tablespoon scoop or weighing 40-gram portions, form dough balls. Roll each dough ball thoroughly in the prepared thyme sugar.
11 - Arrange 5-6 dough balls per half-sheet baking tray, leaving at least 5 centimetres between each. Bake for 8-9 minutes, or until edges are just set and centres appear slightly underbaked.
12 - While still hot, gently shape cookies with a round cutter for uniformity. Allow cookies to cool on the tray until room temperature; they will firm as they cool.
13 - Garnish cookies with candied thyme sprigs before serving for a festive presentation.

# Notes:

01 - Pulling cookies from the oven while slightly underbaked ensures a soft, chewy texture once cooled.
02 - Candied thyme can be made up to four hours ahead and reserved for garnishing.

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