SEATTLE —
Moringa-Soursop Swirl Cookies
Makes 18 cookies
It feels like we can’t get enough of matcha these days (see page 36). I love it, too, but allow me to introduce you to matcha’s cooler cousin, moringa, the miracle fruit from the miracle tree. In powdered form, it tastes similar to matcha but delivers way more nutrients and far less caffeine. We should eat more of it. We should also eat more soursop, which we used to grow in my backyard in DR. Fresh from the tree, this tropical fruit tastes like an apple-banana hybrid and is creamy, pillowy soft, and absolutely delightful. You can find the frozen kind I call for at Asian and Latin American markets, as well as online. In this visually stunning cookie, the herbaceous notes of the moringa and the banana-y taste of the soursop combine to create an unforgettable flavor bomb. No one I’ve given these cookies to has been anything less than thrilled. If you feel like playing around with other ingredients and flavors to make your own swirly delights, just use the same amount of powder and puree and go off
Ingredients:
- 1 cup (2 sticks/225 g) unsalted butter, softened
- 1 1/2 cups (250 g) sugar, plus more for coating
- 1 large egg
- 1 tablespoon soursop puree
- 1 teaspoon vanilla bean paste or vanilla extract
- 2 1/4 cups (315 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 3 tablespoons moringa powder
Directions:
- Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter and sugar on high speed until fluffy and pale, 8 to 10 minutes. Reduce the mixer speed to medium, add the egg, and mix until combined. Scrape down the sides and bottom of the bowl, then add the soursop puree and vanilla and mix until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to combine. Add the dry ingredients to the mixer bowl with the wet ingredients and pulse the mixer on and off, almost like you’re trying to jump-start a car, so the flour gets gradually incorporated without flying all over your kitchen. When the dry ingredients are mostly combined, mix on low until the dough is smooth.
- Remove the dough from the bowl and divide it into two equal portions. Return half the dough to the bowl and add the moringa powder. Mix on low until the powder is evenly incorporated and the dough is bright green, about 1 minute.
- Using a 1-ounce cookie scoop (or a spoon—your portions should be 2 tablespoons), take a scoop of each flavor of dough and then slightly roll them together in between the palms of your hands to gently combine the two doughs until a swirl appears. Place the cookie on a plate and repeat with the remaining dough.
- Pour some sugar into a small bowl. Roll the cookies in the sugar to coat completely, then place them on the prepared baking sheets, leaving at least 1½ to 2 inches between the cookies and 1 inch between the cookies and the edges of the pan.
- Bake for 10 to 12 minutes, until the edges and bottoms are golden. Remove from the oven and transfer to a wire rack to cool before serving.
Segment Producer Joseph Suttner. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.