When I bite into one of these little gems, it’s like capturing the essence of Hawaii, my favorite destination!
It’s a buttery sugary treat with a creamy filling nesting in the thumbprint. It’s a cookie that is filled with the delicious flavor of pineapple. This recipe, from Food Network Magazine, can easily be doubled.
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| Making "thumbprints" |
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| Filling the "thumbprints" |
To mellow the sweetness, the filling is blended with cream cheese. Then the cookie is finished with a few bits of dried pineapple clustered in the cream cheese filling.
Maybe a little toasted coconut scattered over the cookie would be the icing on the cake...
Pineapple Thumbprints
Adapted
Ingredients:
2 cups flour
Adapted
Ingredients:
2 cups flour
½ teaspoon baking powder
½ teaspoon salt
10 tablespoons butter, at room temperature
½ cup packed light brown sugar
1/3 cup plus 2 teaspoons granulated sugar
1 large egg
1 tablespoon fresh lemon juice
½ cup dried pineapple chunks, finely chopped, plus more for topping
1/3 cup canned crushed pineapple in juice
1½ ounces cream cheese
½ teaspoon vanilla extract
½ teaspoon finely grated lemon zest
Milk, for brushing
½ teaspoon salt
10 tablespoons butter, at room temperature
½ cup packed light brown sugar
1/3 cup plus 2 teaspoons granulated sugar
1 large egg
1 tablespoon fresh lemon juice
½ cup dried pineapple chunks, finely chopped, plus more for topping
1/3 cup canned crushed pineapple in juice
1½ ounces cream cheese
½ teaspoon vanilla extract
½ teaspoon finely grated lemon zest
Milk, for brushing
Method:
Whisk flour baking powder and salt in a medium bowl.
Beat butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the egg, then the lemon juice.
Beat butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes.
Beat in the egg, then the lemon juice.
Reduce mixer speed to medium low; mix in dried pineapple, the the flour mixture until combined.
Cover and refrigerate until firm, about 30 minutes.
Cover and refrigerate until firm, about 30 minutes.
Meanwhile, combine crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces.
Refrigerate until slightly firm, at least 30 minutes.
Refrigerate until slightly firm, at least 30 minutes.
To bake:
Preheat oven to 350 degrees.
Line 2 baking sheets with parchment paper.
Roll dough into 1-inch balls; arrange 2” apart on baking sheets.
Indent each with the back of a floured ¼ teaspoon measuring spoon.
Brush with milk.
Bake until cookies are slightly puffed, 10-12 minutes.
Remove from oven and re-indent.
Spoon in the filling.
Return to oven until lightly browned, 6-8 more minutes.
Let cool 5 minutes on baking sheets; transfer to racks to cool completely.
Top with dried pineapple.
Makes about 3 dozen cookiesENJOY!
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