Mango Jam Thumbprint Cookies
Ingredients
FOR THE FRESH MANGOJAM
- 2 Ripe Mangos, peeled and diced into small pieces
- 1 tbsp Sugar
- Zest of 1/2 a lime
FOR THE SHORTBREAD COOKIES
- 1/4 cup Unsalted Butter (vegan butter or coconut oil for vegan)
- 1 tsp Almond Extract
- 1 tsp Apple Cider Vinegar
- 1/4 tsp Baking Powder
- 1/4 cup Maple Syrup
- 1 tsp Vanilla Extract
- 2 cup Almond Flour
- 1/4 tsp Sea Salt
FOR THE GLAZE
- 1/4 cup Powdered Sugar
- Milk of Choice, as needed
Instructions
- To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.
- Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.
- Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.
Categories: Desserts
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