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Pineapple Thumbprints
- Level: Easy
- Total: 4 hr
- Prep: 2 hr 45 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: about 36 cookies
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- Level: Easy
- Total: 4 hr
- Prep: 2 hr 45 min
- Inactive: 1 hr
- Cook: 15 min
- Yield: about 36 cookies
Ingredients
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup plus 2 teaspoons granulated sugar
1 large egg
1 tablespoon fresh lemon juice
1/2 cup dried pineapple chunks, finely chopped, plus more for topping
1/3 cup canned crushed pineapple in juice
1 1/2 ounces cream cheese
1/4 teaspoon pure vanilla extract
1/4 teaspoon finely grated lemon zest
Milk, for brushing
Directions
- Whisk the flour, baking powder and salt in a medium bowl. 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. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
- 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. Refrigerate until slightly firm, at least 30 minutes.
- Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
- Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
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