jasmine sugar cookies

It has been so long since I last updated this blog. Am I lacking in cooking inspiration? Absolutely not! I have to confess that I have not left my kitchen empty one day, except when I was traveling or being far from home. You could say that cooking was my basic instinct since I was a child. And now I have the hubby to feed. Homemade food is healthier, more delicious, and cheaper. Those factors are strong enough to help me fight through crazy moments being surrounded with dirty pots and pans.

In May, the Arizona heat is already unacceptable. The sun started to burn some of my herbs recently. My roses were also blooming beautifully until last month. The sun prevents the buds from opening their petals fully now, and they dry out prematurely. Only my Jasmine is thriving. It's in a corner with some nice shade, so it's growing like crazy. When it is dark and cool in the evening, flowers start to bloom and the floral aroma fills the air with their sweet and fresh fragrance. They are so enjoyable. It reminds me of Jasmine tea, a popular tea in Vietnam. I can still remember how much some of my Japanese friends love Jasmine tea, and how excited they were when traveling to bring some back from Vietnam as a gift.

While viewing Jasmine flowers blooming in my yard recently, the idea of making Jasmine sugar cookies crossed my mind. This refreshingly sweet and delicate cookie is the best gift I can give you as my apology for being absent for such a long time.

I am sending this to Original Recipes hosted by Lore of Culinarty.

Ingredients:

(2.5 dozens cookies)

• 1/2 cup sugar
• 3~4 handfuls of Jasmine flower
• 1/2 cup butter, soften
• 1 egg
• 1 tbsp light rum
• 1 1/2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Method:

Method:

1. Start ahead, collect the flowers in the evening when they start to bloom and rinse them well . Dry on a kitchen towel or kitchen paper. Add flower to sugar, mix, and store tightly sealed in a canister or zip locked bag to flavor the sugar. Replace new fresh flowers up to 4 times to allow the sugar to fully absorb the fragrance. Sift the sugar before using, discard flowers.
2. In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg, beating well. Beat in rum.
3. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate for 3 hours or until easy to handle.
4. On a lightly floured surface, roll out dough 1/8 inch thickness. Cut with floured 2 inch cookie cutters. Place 1 inch apart on a parchment paper lined baking sheets.
5. Bake at 325°F for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

Itadakimasu!