For the Strawberry Lambic Jam:
12 ounces strawberries, hulled and cut into ¼-inch pieces
One 12-ounce bottle strawberry lambic
¼ cup granulated sugar
For the Cookies:
½ cup (4 ounces) unsalted butter, at room temperature
? cup granulated sugar
? cup firmly packed light brown sugar
¾ cup creamy peanut butter
1 extra-large egg, at room temperature
1 teaspoon pure vanilla extract
1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon sea salt flakes
1 cup roasted red-skinned peanuts
1 cup strawberry lambic jam
1. Make the strawberry lambic jam: In a medium saucepan over medium-high heat, combine the strawberries, lambic and sugar, and simmer, stirring often to prevent from boiling over, 6 to 8 minutes. Reduce the heat to medium low and cook until most of the liquid has evaporated and the jam is thick enough to coat a spoon, 20 to 25 minutes. The jam will continue to thicken as it cools.
2. Make the cookies: In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and both sugars on medium speed until the butter is light and airy, 3 to 4 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl to bring the batter together. Add the peanut butter and mix on medium speed until thoroughly combined. Add the egg and vanilla to the butter mixture and mix until the batter starts to resemble cottage cheese.
3. In a separate bowl, whisk together the flour, baking powder, baking soda and both salts.
4. Add the dry ingredients all at once to the butter mixture and mix on low speed until the dough comes together but still looks shaggy, 20 to 30 seconds. Remove the bowl from the stand mixer. With a plastic bench scraper, bring the dough completely together by hand.
5. Stretch out a long sheet of plastic wrap onto a work surface and place the dough on top. Pat the dough into a 6-by-8-inch rectangle, using the bench scraper to square off the sides. Wrap the dough with plastic wrap and chill in the fridge for at least 2 hours or up to 3 days.
6. Preheat the oven to 350°. Line two baking sheets with parchment paper.
7. In a food processor, pulse the nuts just until they are finely ground.
8. Cut the dough lengthwise into 5 even strips. Roll the strips back and forth into logs to round out the edges. Each log should be about 9 inches long. Coat each log with the ground nuts.
9. Cut each log into 8 equal pieces. Roll each piece with the ground nuts again to round out the edges, then place the pieces cut-side up on the prepared baking sheet. You should be able to fit 20 cookies per baking sheet.
10. With the tip of your thumb, make an indentation into the center of each cookie and slightly flatten the cookie. Spoon the jam into the center of each thumbprint.
11. Bake for 8 minutes. Rotate the pan and continue to bake until the cookies begin to crack a bit on the top and are just set, another 6 minutes. Remove the cookies from the oven and let cool before serving.
Formulation courtesy of Mindy Segal, image courtesy of Dave Katz/Tasting Table