One of our favorite parts of working at Thrive Market is that we love talking about food. We love food so much that we will, at times, clash over certain topics: What sandwich bread is best? Should olives be allowed on a charcuterie board? The diversity of opinions and our passion for those opinions create a kind of chaos that feels familial and fun. This holiday season, we are celebrating our differences by baking and sharing some of our favorite cookies with each other. WE AGREE ON ONE THING: COOKIES
Alex’s PB&J Linzers Yield: 16 cookies Active Time: 40 minutes Total Time: 1 hour 30 minutes 10 tbsp butter , cold and cubed ¾ cup Thrive Market Cane Sugar 2 cups all-purpose flour ¼ cup Thrive Market Peanut Butter 1 egg
Matthew’s Molasses Krinkles
Yield: 16 cookies Active Time: 30 minutes Total Time: 1 hour 10 minutes
¾ cup soft shortening (or butter) 1 cup Thrive Market Brown Sugar 1 egg ¼ cup molasses 2 ¼ cups flour 2 tsp Thrive Market Baking Soda ¼ tsp Thrive Market Sea Salt ½ tsp Thrive Market Ground Cloves 1 tsp Thrive Market Ground Cinnamon 1 tsp Thrive Market Ground Ginger ¼ cup Thrive Market Turbinado Sugar
½ tsp Thrive Market Vanilla Extract 3 tbsp Thrive Market Turbinado Sugar ½ cup Thrive Market Raspberry Fruit Spread
Add butter, sugar, flour, and a pinch of salt to a food processor and pulse a few times until the mixture resembles wet sand.
Add peanut butter, egg, and vanilla to the food processor and pulse a few more times until a soft dough forms. Split the dough in two, wrap it in plastic, and chill for 30 minutes. Once chilled, place one half of the dough between two sheets of parchment and roll ¼-inch thick. Roll out the remaining dough, then sprinkle on turbinado sugar and press it into the surface firmly. Place both sheets into the freezer for 15 minutes, until firm.
Using a stand mixer or an electric hand mixer, beat the butter, brown sugar, egg, and molasses together.
Sift in the flour, baking soda, salt, cloves, cinnamon, and ginger into the wet ingredients. Mix until just combined. Chill the dough for 30 minutes. When you’re ready to bake, preheat the oven to 375° F. Roll the dough into walnut-sized balls and dip them in turbinado sugar. Place sugar side up 3 inches apart on a parchment-lined baking sheet. Sprinkle each cookie with two to three drops of water to produce cracks. Bake until the cookies have set and spread, about 10-12 minutes.
Preheat the oven to 350° F. Line two baking sheets with parchment and set aside.
Cut both dough layers into cookies using a 2- or 3-inch cookie cutter. Cut a center window out of half of the cookies using a circle cutter. If you don’t have one, a piping tip or a bottle cap work, too. Place cut cookies on baking sheets at least 1 inch apart. Bake for 12 to 14 minutes, until just beginning to brown. Remove from oven and cool completely. To serve, place about ½ teaspoon of jam on one of the bottom cookies, then sandwich on a top piece. The jam should poke through!
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