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Pinkglow® Thumbprint Cookies

Ingredients: 

For the jam: 

  • 2 cups fresh Pinkglow® pineapple, finely chopped 
  • 1 cup granulated sugar 
  • 1 tablespoon lemon juice 
  • 1/4 teaspoon vanilla extract 

For the cookies:

  • 2 cups all purpose flour 
  • 2/3 cup granulated sugar 
  • 1/2 teaspoon salt 
  • 1 cup butter 
  • 2 teaspoons vanilla extract 

Directions: 

For the jam:

  1. Wash and peel the Pinkglow®. Remove the core and finely chop the pineapple pieces. 
  2. In a medium saucepan, combine the chopped pineapple, granulated sugar, lemon juice, and vanilla extract. 
  3. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. 
  4. Once the mixture reaches a boil, reduce the heat to low. Allow it to simmer for approximately 40-50 minutes, stirring occasionally until the jam thickens.  
  5. Allow the jam to cool and transfer to a small bowl. Blend with a small blender or immersion blender.

For the cookies: 

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine  flour, sugar and salt. Mix well.
  3. Add the butter and vanilla to the dry ingredients and mix until the dough comes together.  Chill the dough for 30 min in the fridge. 
  4. Roll the dough into 1-inch balls and place  on the prepared baking sheet.  Use your thumb, pinky finger or the back of a spoon to make two small indentations in the center of each cookie to make a heart.
  5. Scoop a small amount of jam into each cookie well.
  6. Bake the cookies for 12 to 15 minutes or until the edges are slightly golden. 
  7. Let the cookies  cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.