Mango Jam Thumbprint Cookies

  • PREP TIME30 minutes

  • COOK TIME12 minutes

  • TOTAL TIME

  • SERVINGS15

Mango Jam Thumbprint Cookies

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Ingredients

For the Fresh MangoJam

  • 2 Ripe Mangos, peeled and diced into small pieces
  • Zest of 1/2 a lime
  • 1 tbsp Sugar

For the Shortbread Cookies

  • 1/4 cup Unsalted Butter (vegan butter or coconut oil for vegan)
  • 1/4 cup Maple Syrup
  • 1 tsp Almond Extract
  • 1 tsp Vanilla Extract
  • 1 tsp Apple Cider Vinegar
  • 2 cup Almond Flour
  • 1/4 tsp Baking Powder
  • 1/4 tsp Sea Salt

For the Glaze

  • 1/4 cup Powdered Sugar
  • Milk of Choice, as needed

  • PREP TIME 30 minutes

  • COOK TIME12 minutes

  • TOTAL TIME

  • SERVINGS15

Instructions

  1. 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.

  2. 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.

  3. Preheat oven to 350°F and line a baking sheet with parchment paper.

  4. 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. 

  5. 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.

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