Filipino Cookies; Classic Shortbread with Ube
By Karena Apollonya Ebora Higgins
I have been on an ube kick lately. First the ube pancakes, now ube shortbread cookies! These ube shortbread cookies are the perfect accompaniment to a strong cuppa tea, hot chocolate or kape. I took a classic shortbread cookie recipe and added half a cup of purple yam. The purple, pinkish color of the dough still looks odd to me, sort of like SPAM, but when baked, the sweet treat retains a faint lavender hue; so pretty. The taste is neither too dry or too crumbly, nor to moist, but just moist enough. Its not to sweet, but definitely classified as a dessert, a dessert with unique character.
The dense biscuit is an old school fave with a distinct island twist. Enjoy.
2 1/2 cups of all purpose flour
1 1/4 teaspoons course salt
1 cup (2 sticks) unsalted butter
1 cup confectioners sugar
1/2 cup (defrosted) purple yam
Sift together flour and salt into bowl. Put butter into the bowl of an electric mixer fitted with paddle attachment. Mix on medium until fluffy (3 minutes), scraping sides of bowl. Gradually add confectioners sugar; beat until pale and fluffy. Add purple yam. Mix til incorporated. Reduce speed to low. Add flour mixture; mix until combined.
Scoop the dough out onto a sheet of parchment or wax paper and shape it into a form of a log. Roll the dough up in the paper until completely covered. Chill in refrigerator for at least 2 hours.
Preheat oven to 300F
Prepare sheet pan with wax, parchement or silpat.
Remove cookie dough log from fridge. Slice log into 1/4″ slices. Place on slices on sheet pan.
Bake for 25-30 minutes until stiff.