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Tender, buttery shortbread cookies filled with a dollop of tangy mango jam and a sprinkle of hibiscus-cayenne sugar.
Inspired by the mangos-on-a-stick you often see served in tropical resorts, carved into delicate flower shapes and sprinkled with lime juice, salt and cayenne pepper. It’s an unexpected combination, sure, but the sweet-meets-spicy elevates the intense flavor of the fruit to an entirely different level. So if you don’t have a tropical beach vacation on the horizon, these cookies are quite possibly the next best thing.
This recipe is a variation on similar shortbread thumbprint cookie recipes I’ve made before, proving once and again that shortbread is perhaps the most versatile vehicle for just about any flavor you can imagine.
Homemade fruit jam? Check. Lemon poppyseed? Yes, please (the recipe’s in our book if you’re curious). Dulce de leche? Double check. Chocolate ganache? oh heck yes (and gingerbread spiced, to boot!)
Really, you could fill these with just about anything that would compliment the buttery sweetness of the shortbread cookie.
When testing this recipe I tried two different fillings: a creamy, tangy mango curd, and a quick mango jam. I brought the results to my Wednesday night ceramics class (finally I have a place to take my excess baked goods!) and the jam was the near-unanimous winner.
Which is awesome because the jam is much easier to prepare. No eggs or tempering or potential separating/curdling involved.
from Love and Olive Oil https://ift.tt/2vFk7t5
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