Galletas de mermelada de mango con huella digital<\/h2>\n
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For the Fresh MangoJam<\/h4>\n\n- 2 Ripe Mangos, peeled and diced into small pieces<\/li>\n
- Zest of 1\/2 a lime<\/li>\n
- 1 tbsp Sugar<\/li>\n<\/ul>\n
For the Shortbread Cookies<\/h4>\n\n- 1\/4 cup Unsalted Butter (vegan butter or coconut oil for vegan)<\/li>\n
- 1\/4 cup Maple Syrup<\/li>\n
- 1 tsp Almond Extract<\/li>\n
- 1 tsp Vanilla Extract<\/li>\n
- 1 tsp Apple Cider Vinegar<\/li>\n
- 2 cup Almond Flour<\/li>\n
- 1\/4 tsp Baking Powder<\/li>\n
- 1\/4 tsp Sea Salt<\/li>\n<\/ul>\n
For the Glaze<\/h4>\n\n- 1\/4 cup Powdered Sugar<\/li>\n
- Milk of Choice, as needed<\/li>\n<\/ul><\/div>\n\n
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To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.<\/p>\n<\/li>\n
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Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.<\/p>\n<\/li>\n
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Preheat oven to 350\u00b0F and line a baking sheet with parchment paper.<\/p>\n<\/li>\n
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Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.\u00a0<\/p>\n<\/li>\n
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Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.<\/p>\n<\/li>\n<\/ol><\/div>\n
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For the Shortbread Cookies<\/h4>\n\n- 1\/4 cup Unsalted Butter (vegan butter or coconut oil for vegan)<\/li>\n
- 1\/4 cup Maple Syrup<\/li>\n
- 1 tsp Almond Extract<\/li>\n
- 1 tsp Vanilla Extract<\/li>\n
- 1 tsp Apple Cider Vinegar<\/li>\n
- 2 cup Almond Flour<\/li>\n
- 1\/4 tsp Baking Powder<\/li>\n
- 1\/4 tsp Sea Salt<\/li>\n<\/ul>\n
For the Glaze<\/h4>\n\n- 1\/4 cup Powdered Sugar<\/li>\n
- Milk of Choice, as needed<\/li>\n<\/ul><\/div>\n\n
\n- \n
To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.<\/p>\n<\/li>\n
- \n
Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F and line a baking sheet with parchment paper.<\/p>\n<\/li>\n
- \n
Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.\u00a0<\/p>\n<\/li>\n
- \n
Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.<\/p>\n<\/li>\n<\/ol><\/div>\n
\n\t\t\t<\/div>\n
For the Glaze<\/h4>\n\n- 1\/4 cup Powdered Sugar<\/li>\n
- Milk of Choice, as needed<\/li>\n<\/ul><\/div>\n\n
\n- \n
To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.<\/p>\n<\/li>\n
- \n
Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F and line a baking sheet with parchment paper.<\/p>\n<\/li>\n
- \n
Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.\u00a0<\/p>\n<\/li>\n
- \n
Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.<\/p>\n<\/li>\n<\/ol><\/div>\n
\n\t\t\t<\/div>\n
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- \n
To make the jam, add all ingredients to a small saucepan. Mash a few times with a potato masher to release some of the juices from the mango. Bring to a simmer for 20-30 minutes, mashing again halfway through. Set aside and allow to cool.<\/p>\n<\/li>\n
- \n
Meanwhile, make your cookie dough. In a large bowl, whisk together the butter, maple syrup, almond extract, vanilla extract, and apple cider vinegar. Stir in the almond flour, baking powder, and salt until well-combined. Allow to chill in the refrigerator for 20 minutes.<\/p>\n<\/li>\n
- \n
Preheat oven to 350\u00b0F and line a baking sheet with parchment paper.<\/p>\n<\/li>\n
- \n
Scoop and roll out your cookies, about 1 tablespoon of the dough at a time. Line the balls of dough out on the baking sheet, then gently use your thumb to press a well into the center of each cookie.\u00a0<\/p>\n<\/li>\n
- \n
Spoon some of the mango jam into each well (you will have leftover jam). Bake for 12-13 minutes, then allow to cool. Option to drizzle with the powdered sugar glaze.<\/p>\n<\/li>\n<\/ol><\/div>\n
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