How to Make Strawberry Granita Sugar Cookies

by sarah k

Supplies

  • ½ Cups Sugar
  • ½ Cups Chopped fresh mint
  • 2 Cups Strawberries
  • ½ Cups Mascarpone cheese
  • 3 Tablespoons Lemon juice
  • Pinch of salt
  • Berries & mint for garnish
  • 1 ½ Stick unsalted butter
  • ½ Cups Packed brown sugar
  • 1 Teaspoon Vanilla extract
  • 1 ⅓ Cups All purpose flour
  • ¼ Teaspoons Flaky salt
  • A sprinkle of raw sugar
  • Instructions

    Step 1

    This is actually 2 recipes in 1 dessert. If you want, just make the granita or the cookies- totally up to you. I put these 2 found recipes together because I thought they compliment each other well.

    Step 2

    Ingredients up to the berries are for granita. Ingredients after the berries are for cookies.

    Step 3

    Chop up mint.

    Step 4

    Simmer water in sauce pan.

    Step 5

    When bubbly, add mint.

    Step 6

    Add sugar. Stir for 7 minutes on medium-low heat.

    Step 7

    Strain mint. Let your simple syrup mixture cool while you prepare other things.

    Step 8

    Step 9

    Purée strawberries.

    Step 10

    Step 11

    Add sugar.

    Step 12

    Add lemon juice and mascarpone. Then purée again.

    Step 13

    Pour purée into simple syrup mixture. If you have room in your purée machine, add the simple syrup mixture in there.

    Step 14

    Mix well.

    Step 15

    Pour into glass tray.

    Step 16

    Wrap it up and freeze for at least 4 hrs. *if you are doubling or tripling the recipe, I recommend a longer freeze time or freezing mixture into several smaller trays.

    Step 17

    Time for the brown sugar cookie trays!

    Step 18

    Cut up your butter into pieces.

    Step 19

    On medium heat, melt butter. You want to brown your butter. Brown until you see brown flecks on the bottom of your saucepan. about 7 minutes. When brown, transfer into dish & chill in fridge for 1 hr.

    Step 20

    After your butter has just chilled, mix in electric mixer with brown sugar until texture is smooth & fluffy.

    Step 21

    Then add flour and salt. Mix until everything has just combined.

    Step 22

    Roll it into a log shape on parchment paper. Should be about 12".

    Step 23

    Add raw brown sugar on your parchment paper and roll/press into dough. Then roll it up and chill in fridge for one hour.

    Step 24

    After 1hr, Use floss or wire cheese cutter to cut out pieces. I was able to cut 25 pieces but 24 would've been ideal.

    Step 25

    Grease your mini muffin tin bottoms w/ cooking oil spray &mold "cups" with dough. Be very careful, dough is very crumbly. Bake 12 mins @375 degrees. (To make cookies: bake the slices for 10-12 mins)

    Step 26

    When finished, they should look like this. Use a butter knife to cut in between the cups. Do not run your knife straight down all the cups at once, I did that and I broke two of my cups.

    Step 27

    Flip em over and you got your sugar cookie cups.

    Step 28

    Add your granita in with some berries and a mint as garnish. Enjoy! People will be asking for more! ^_^