Ube
Crinkle Cookies (~recipe by Michelle Lopez)
INGREDIENTS
·
8 tablespoons (1 stick) unsalted
butter
·
1 3/4 cups all-purpose flour
·
1 teaspoon baking powder
·
1/4 teaspoon kosher salt
·
1 cup granulated sugar
·
1 large egg
·
1/2 cup ube halaya jam, such as
Tropics
·
1 teaspoon liquid purple food coloring
(not gel)
·
1 teaspoon ube extract
·
1/2 teaspoon vanilla extract
·
1 cup powdered sugar
INSTRUCTIONS
1.
Place 1 stick unsalted butter in
the bowl of a stand mixer (or a large bowl if mixing by hand or with an
electric hand mixer) and let sit at room temperature until softened.
2.
Place 1 3/4 cups all-purpose
flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl
and whisk to combine.
3.
Add 1 cup granulated sugar to
the butter. Beat with the paddle attachment on medium-high speed until light,
fluffy, and doubled in volume, 3 to 5 minutes. Add 1 large egg and beat on low
speed until just combined. Use a rubber spatula to scrape down the paddle and
sides of the bowl.
4.
Add 1/2 cup ube halaya jam, 1
teaspoon liquid purple food coloring, 1 teaspoon ube extract, and 1/2 teaspoon
vanilla extract. Beat on low speed until combined and completely purple, 1 to 2
minutes.
5.
With the mixer on low speed,
gradually add the flour mixture and beat until just combined. Scrape down the
paddle and sides of the bowl once more, and beat on low for 30 seconds more.
6.
Cover and refrigerate the dough
for 1 hour.
7.
Arrange a rack in the middle of
the oven and heat the oven to 350°F. Line 2 baking sheets with parchment paper.
8.
Place 1 cup powdered sugar in a
medium, shallow bowl. Divide the dough into 16 portions (about 3 scant
tablespoons each), then roll each portion into a smooth ball. Toss the cookie
dough balls one at a time in the powdered sugar until completely and generously
coated (aim for a layer so thick you can’t see the cookie dough anymore). Place
8 on each baking sheet, spacing them at least 3 inches apart.
9.
Bake one sheet at a time until
the edges are set but the centers are still soft, 12 to 15 minutes. Let the
cookies cool completely on the baking sheet.
RECIPE NOTES
Ube halaya jam: Ube halaya is a jam made from ube; you can
buy it online or in the Filipino/Hawaiian section of most Asian supermarkets.
My favorite brand of ube halaya jam in the United States is the Monika brand.
Ube extract: Ube extract is similar to vanilla extract, but
flavors and colors baked goods with ube. You can also buy it online or in the
baking section of most Asian supermarkets. My favorite brand of ube extract in
the United States is McCormick.
Make-ahead: The dough balls can be frozen solid (do not coat
with powdered sugar), then stored in a freezer zip-top bag for up to 2 months.
When ready to bake, let the dough balls sit at room temperature while the oven
is heating. Coat in powdered sugar and immediately bake according to
instructions, adding 1 to 3 minutes additional baking time.
Storage: The cookies can be stored in an airtight container
or zip-top bag at room temperature for up to 3 days.
Comments
Post a Comment