Vegan Habanero Thumbprint Cookies
Prep time: 45 mins
Cook time: 18 mins
Makes: 48 cookies
Description: shortbread thumbprint cookies with raspberry habanero jam centers. These cookies offer the perfect balance of sweet and heat to make your taste buds jump with excitement.
Ingredients:
1.5 cups (338g) vegan butter
3/4 cup (150g) icing sugar (or white sugar)
3/4 tsp almond extract
3 cups (375g) all purpose flour
3/4 tsp salt
For the jam:
1/2 cup organic raspberry jam
4 tsp diced habanero (w/ seeds)
Directions:
Cream the vegan butter and sugar in a food processor (or use an electric mixer). Then mix in the almond extract.
Add the creamy mixture to a bowl with the flour and salt and mix with your hands until a thick dough forms.
Lay parchment paper on a baking sheet, roll 1 inch diameter balls of the dough, and place the balls on the sheet.
Push your thumb into each ball to make a thumbprint.
Place the sheets in the fridge for 15 mins to harden the dough.
Preheat the oven to 350°F (177°C).
Mix the diced habaneros with the raspberry jam.
Remove the sheets from the fridge and fill the dough centers with the jam mixture so that the jam is level.
Bake in the oven for 18 minutes, or until the edges/bottoms are slightly browned.
Cool for 15 minutes and enjoy!
