Vegan Habanero Thumbprint Cookies
Prep time: 45 mins
Cook time: 18 mins
Makes: 48 cookies
Description: shortbread cookies with habanero jam-filled centers. These cookies offer the perfect balance of sweet and heat to make your taste buds swoon with delight.
1 and 1/2 cups vegan butter
3/4 cup icing sugar (or white sugar)
3/4 tsp almond extract
3 cups all purpose flour
3/4 tsp salt
For the filling:
1/2 cup organic raspberry jam
4 tsp diced habanero peppers (w/ seeds)
Cream the vegan butter with the sugar in a food processor. Then mix in the almond extract.
Place the mixture in a bowl with the flour and salt. Mix with your hands until a thick dough is formed.
Place parchment paper on a pair of baking sheets, then roll 1 inch-diameter balls and place them in rows on the baking sheets.
Imprint each ball with your thumb.
Place the sheets in the fridge for 15 mins to harden.
Mix the diced habaneros and raspberry jam in a bowl.
Preheat the oven to 350°F (177°C).
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 mins or until the edges/bottoms are slightly browned.
Cool for 15 minutes and enjoy!