Pineapple Thumbprints
Serves: 5
Leola Gaylord
1 January 1970
Based on User reviews:
51
Spice
48
Sweetness
53
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 cups
All-Purpose Flour1 tsp
Baking Powder1 tsp
Salt1 large
Egg1 tbsp
Lemon Juice (fresh)40 g
Cream Cheese1 tsp
Pure Vanilla ExtractDirections:
1
Whisk the flour, baking powder and salt in a medium bowl
2
Beat the 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
3
Beat in the egg, then the lemon juice
4
Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined
5
Cover and refrigerate until firm, about 30 minutes
6
Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces
7
Refrigerate until slightly firm, at least 30 minutes
8
Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F
9
Line 2 baking sheets with parchment paper
10
Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets
11
Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk
12
Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes
13
Remove from the oven andre-indent; spoon in the filling
14
Return to the oven until lightly browned, 6 to 8 more minutes
15
Let cool 5 minutes on the baking sheets; transfer to racks to cool completely
16
Top with dried pineapple
17
Photograph by Levi Brown