Adding thyme to the honey-rich sorbet lends a note of sophistication to this summery treat.
Yield: Makes 24 cookies and 1 quart of sorbet (12 sandwiches)
- For the cookies
- 2 3/4 cups flour
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vegetable shortening, preferably trans-fat-free
- 2 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 tablespoon light corn syrup
- 2 teaspoons vanilla extract
- For the sorbet
- 1/2 cup water
- 1/4 cup sugar
- 1/4 cup packed light brown sugar
- 1/4 cup honey
- 5 medium peaches, peeled and pitted (about 1 1/2 pounds)
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 2 teaspoons minced thyme leaves (optional)
For the cookies: Position a rack in the center of the oven and preheat to 375 degrees. Line a large baking sheet with parchment paper or a silicone liner; set aside.
Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl; set aside.
In the bowl of a stand mixer or in a large bowl using an electric hand mixer, beat the shortening and 1 3/4 cups of the sugar at medium speed for about 3 minutes, until creamy and light. Scrape down the sides of the bowl and add the eggs, 1 at a time, then the corn syrup and vanilla extract, beating until mixed well. Stop the motor to add the flour mixture, and beat at low speed until well combined. Let the dough rest at room temperature for 10 minutes; it will be soft.
Meanwhile, place 1/2 cup of the sugar in a small bowl. Using the palms of your hands, roll the dough in 2 1/2-tablespoon amounts into balls; then roll the balls in the sugar and place them on the baking sheet 4 inches apart. Use the back of a metal spatula to flatten them into rounds about 1/2 inch thick. Bake 1 sheet at a time for about 12 minutes, until the cookies are just beginning to color but still feel a little spongy to the touch. Transfer the baking sheet to the stovetop to cool for 2 minutes, gently flattening any bulges in the cookies with a metal spatula, then transfer the cookies to a wire rack to cool completely. Use new parchment paper for subsequent baking as necessary. Let the baking sheet cool for 10 minutes before making the next batch.
For the sorbet: Combine the water, sugars and honey in a medium saucepan over medium heat, stirring until the sugars dissolve. Cook without stirring for 1 minute, to form a syrup.
Transfer to a blender and add the peaches, lemon juice and salt, and the thyme, if using. Cover but remove the center ring from the blender's lid, place a doubled kitchen towel lightly over the top of the blender, and blend until smooth. Refrigerate the mixture in the blender canister for at least 4 hours or up to 6 hours. Freeze the mixture in an ice cream machine according to the manufacturer's directions; make sure the sorbet is still soft enough to spread on the cookies.
To assemble: Spread 1/3 cup sorbet on the flat side of half of the cookies, then gently press the remaining cookies, flat side down, on the sorbet to form sandwiches. Wrap well and freeze until ready to serve.
From cookbook authors Bruce Weinstein and Mark Scarbrough.
Tested by Geneva Collins.
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