Aug 4, 2017

Thumbprint Shortbread Cookies with Liliko'i Butter

Thumbprint Shortbread Cookies with Liliko'i Butter 
Ingredients for liliko'i butter:
Fresh liliko'i from Moloka'i
Click on photos to view larger
3/4 cup liliko'i pulp (about 15 liliko'i,
  seeds removed)
1/2 cup sugar
1 egg yolk
3 tablespoons of cornstarch
2 tablespoons water

Ingredients for cookies:
2 1/4 cups of all-purpose flour
1 1/2 sticks butter
1/4 cup plus 2 tablespoons of powdered sugar
1 teaspoon of pure vanilla extract
1/4 cup of powdered sugar for garnish

Procedure for lilikoi butter:
Cut liliko'i in half and remove the seeds and pulp to a blender. Pulse 5 times to separate the seeds from the pulp. Strain the pulp into a measuring cup to the level of 3/4 cup, discarding seeds. Heat the liliko'i pulp, and sugar, in a small pot. In a small bowl, like a ramekin, combine the cornstarch and the water. Pour the cornstarch mixture into the liliko'i mixture and mix using a wooden spoon. Cook the mixture over medium heat, stirring constantly. When it starts boiling and thickening, remove it from the heat.

Now place the egg yolk in a ramekin or small bowl and stir with a fork. Now gently pour 1/3 of the egg yolk into the warm liliko'i mixture  and mix vigorously. Place the rest of the yolk into the liliko'i butter and mix. Cover with the pot lid and place into the refrigerator to completely cool, about 1 hour.

Procedure for shortbread cookies:
Preheat oven to 350˚F. Line two cookie sheets with parchment paper. Mix all of the ingredients together in the bowl of a mixer and mix until combined. Take 1 level tablespoon of dough and press it into a little balls, repeat this process, then place them separately on the lined cookie sheet (the dough will not rise so you don't have to leave a lot of space between cookies). Cup your fingers around each dough ball and with your thumb, make a deep indentation in the middle of each ball of cookie dough, being careful not to push through to the bottom. Spoon cooled liliko'i butter in the middle of each thumb hole. Bake for 12 minutes. Remove from oven. Let the cookies cool completely on a rack, then garnish with powdered sugar before serving.

Makes 32 small cookies.

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