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Fish Sauce Cookies
Rated 5.0 stars by 1 users
Category
cookies
Cuisine
Vietnamese
Servings
40
Get ready for a unique twist on your average cookie! These fish sauce cookies offer a surprising depth of flavor, where the subtle savory notes of fish sauce perfectly complement the sweet and tangy lime or calamansi glaze. This recipe creates a perfectly balanced and unexpectedly delicious treat that's sure to be a conversation starter. You'll be amazed at how well these flavors come together!
Recipe Source: Epicurious
Ingredients
- 2 sticks unsalted butter, at room temperature
- 1 ½ cups powdered sugar
- 1 large egg and 1 large egg yolk, at room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp kosher salt
- 1 ½ tbsp calamansi or lime juice
- Zest of 1 lime
-
1 tsp Red Boat fish sauce
Directions
Place the butter and ¾ cup of the powdered sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium-high speed until light and fluffy.
- Mix in the egg and egg yolk. Make sure to beat until the mixture is well combined and the eggs are fully incorporated.
- Add in the vanilla extract. If necessary, scrap down the bottom and sides of the bowl with a rubber spatula.
- Adjust the speed of the mixer to low. Gradually stir in the flour and salt until just incorporated.
- Turn off the mixer and give the dough a couple of folds. Split the dough in half and wrap each dough ball in a plastic wrap. Let the dough chill for at least 1 hour in the fridge.
- Line a baking sheet with a silicone mat. Lightly flour a rolling pin and your work surface. Take one of the dough balls and plop it on your work surface. Roll dough out until it is ¼ inch thick.
- Take a 3-inch cookie cutter and cut out shapes. Place them on the prepared baking sheet, spacing them at least 1 inch apart. Gather and reroll the scraps until you have used all the dough. Transfer the baking sheet to the freezer to chill for 30 minutes.
- Preheat the oven to 350 F.
- Take the baking sheet out of the freezer and place it in the over.
- Bake the cookies for 12 to 14 minutes, or until golden brown. Transfer the cookies to a wire rack to cool completely.
- Using a large sieve, sift the remaining ¾ cup powdered sugar into a medium bowl. Whisk the juice, lime zest, and fish sauce until it becomes a smooth glaze.
- Using a pastry brush, coat the surface of each cooled cookie with the glaze. Let the glaze harden for at least 30 minutes before serving the cookies.
