Stumbling upon it on Instagram, I purchased a few of these Ninong’s Original Ube Cookie Butter. Although I’m quite familiar with the flavors of ube, I’ve never had one in a cookie butter form. This cookie butter is a wonderful treat that goes great over crackers, toast, and even plain bread. In this case, I used it as a substitute for jam, and they turned out great!
Make about 24 cookies
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup unsalted butter (1 1/2 sticks), softened
- 2/3 cup sugar (10 T, plus 2 t)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/3 cup ube cookie butter (about 24 mini-size scoops)
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
- Whisk the flour, baking powder and salt together in a bowl.
- In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.
- Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
- Scoop the dough into 1-inch balls with a cookie or ice cream scoop. Place about 2-inches apart on the prepared baking sheets.
- Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 teaspoon Ube cookie butter.
- Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)
- Cool cookies on the baking sheets. Sprinkle with a touch of confectioners sugar. Serve.
- Store cookies in a tightly sealed container for up to 5 days.
Original recipe was adapted from the Food Network Kitchen.