Ube Thumbprint Cookies
For an easy thumbprint cookie flavor variation try ube. With almond flour and ube extract, these cookies have a short, crumbly texture and vibrant purple hue.
Equipment
- Electric mixer
Ingredients
- 1/2 cup softened unsalted butter (one stick) 113g
- 1/2 cup granulated sugar 100g
- 1/4 tsp kosher salt 2g
- 1 egg yolk see note
- 1/2 tsp ube extract
- 1 cup all purpose flour 125g
- 1/4 cup almond flour 25g, see notes
- 4 tsp ube halaya
Instructions
- Preheat oven to 350 degrees F and line two baking sheets with parchment paper or a silicone mat.
- With an electric mixer or stand mixer fitted with a paddle attachment, cream butter with sugar and salt in a large mixing bowl until light and fluffy.
- Add egg yolk and extract and beat until homogenous.
- Add all purpose flour and almond flour and gently mix until mixture comes together in a dough.
- Use a two tbsp cookie scoop or other spoon to roll small cookie dough balls and place on your prepared baking sheets.
- Gently press the back of a 1/2 teaspoon measuring spoon to create small craters in the middle of each cookie.
- Scoop a rounded 1/4 teaspoon of ube halaya into each crater.
- Chill cookies in the fridge for 20 minutes.
- Bake for 10-12 minutes, or until bottom of the cookie becomes lightly browned. Because of the halaya, I keep these cookies in an airtight container in the fridge if not being eaten the day of baking. Allow cookies to come to room temperature before eating.
Notes
- If doubling this recipe, you can use one whole egg instead of two egg yolks.
- You can substitute more all purpose flour for the almond flour if you wish. Almond flour gives the dough a more crumbly texture and prevents spreading.