Ube Cookie Butter Thumbprint Cookies

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

Ingredients:

  • 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)

Recipe Preparation:

  1. Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silicone mats.
  2. Whisk the flour, baking powder and salt together in a bowl.
  3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes.
  4. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
  5. Scoop the dough into 1-inch balls with a cookie or ice cream scoop. Place about 2-inches apart on the prepared baking sheets.
  6. 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.
  7. Bake cookies until the edges are golden, about 15 minutes. (For even color, rotate the pans from top to bottom about halfway through baking.)
  8. Cool cookies on the baking sheets. Sprinkle with a touch of confectioners sugar. Serve.
  9. Store cookies in a tightly sealed container for up to 5 days.

Original recipe was adapted from the Food Network Kitchen.