Candied Thyme Blueberry (Print Version)

# Ingredients:

→ Blueberry Spread

01 - 70 grams (1/2 cup) of frozen wild blueberries
02 - 60 grams (1/4 cup) of granulated sugar
03 - A splash of water (about 1/8 cup)

→ Sugared Thyme

04 - A handful of fresh thyme sprigs, rinsed (4-5 pieces)
05 - One egg white, pasteurized (32 grams)
06 - 25-38 grams (2-3 tablespoons) of plain sugar

→ Dough

07 - 2 sticks (226 grams) of softened butter
08 - One full egg and an extra yolk
09 - A teaspoon of vanilla bean paste
10 - 364 grams (2 1/2 cups) of regular flour
11 - Blueberry spread from earlier
12 - Pinch of salt (3/4 teaspoon)
13 - 3/4 teaspoon of baking soda
14 - A mix of sugar and thyme leaves (use from 4-5 sprigs)
15 - 50 grams (1/4 cup) of sugar for rolling cookies
16 - Thyme leaves from 2-3 extra sprigs
17 - 350 grams of white sugar (1 3/4 cups)
18 - A couple of drops of red or purple gel food dye

# Instructions:

01 - Combine the berries, sugar, and water in a pot. Heat it on medium-high until thick enough that stirring briefly exposes the bottom. Once it's ready, take it off the heat to cool, then set it aside.
02 - Pour the egg white into one bowl and the sugar into another. Dip your dry thyme sprigs into the egg white, shaking off the extra, then coat them in sugar, shaking off excess again. Let them dry until they crystallize, about 20-30 minutes. Keep them aside.
03 - Kick off by preheating the oven to 350°F (175°C). Mix flour, salt, and baking soda in a bowl. Blend thyme leaves and sugar together in a food processor to make thyme sugar. In another bowl, beat the butter for one minute until it's fluffy, then beat in the thyme sugar for another 2-3 minutes.
04 - Drop the vanilla paste, both the egg and yolk, and your cooled blueberry spread into the butter mixture. Keep beating for a couple of minutes to mix it all smoothly. Remember to scrape the sides of the bowl now and then.
05 - Slowly add the flour mixture into the wet ingredients. Do this in batches while stirring on low. Make sure to scrape any unmixed pieces off the bowl as you go.
06 - Scoop dough balls (about 40 grams each) onto a tray lined with parchment paper using a 2-tablespoon scoop. Rub thyme leaves into sugar to prepare thyme sugar, then roll each dough ball in the sugar mixture for an even coating.
07 - Space 5-6 dough balls on each half-sheet pan, about 2 inches apart. Bake for 8-9 minutes and take them out while the edges are firm but centers look a bit soft. They'll solidify as they cool. While still warm, you can reshape them into neat rounds using a cookie cutter, if you like.
08 - Once they’ve cooled, scatter some of the sugared thyme over the cookies for a decorative touch. Serve them up and dig in!

# Notes:

01 - You can make the sugared thyme ahead of time. It stays fine at room temperature for up to four hours.

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