Ube Halaya Pie Cookies
These Ube Halaya Pie Cookies are so adorable and also full of Ube flavor. Don't let the color of the crust fool you. It's all Ube Halaya.
Servings: 40 Cookies
Equipment
- Stand Mixer can sub with large bowl and wooden spoon or or spatula
- Ice Cream Scooper you will need both a medium (2 tablespoon) and small (1 tablespoon) scooper
Ingredients
- 12 oz Jar Ube Halaya
- 11.25 oz Can Coconut Milk
- 1 Egg
- ½ Cup Melted Butter heat for 30 seconds in microwave
- Pinch of Salt
Instructions
- Pre-Heat oven to 350F and spray muffin tin with baking spray.
- Add ⅔ cup of Ube Halaya, 1 can coconut condensed milk, ½ cup melted butter, 1 egg and pinch of salt into a stand mixer or large bowl.
- Mix well until fully combined. About 1 minute on the medium setting of your stand mixer. Or whisk by hand with a wooden spoon or spatula.
- Add in half the flour and mix lightly, just until the flour is absorbed by the batter. Don't over mix.
- Add the rest of the flour. Mix on super low speed until the flour is fully incorporated.
- Use a medium (2 tablespoon)cookie scooper to equally divide the batter into mini muffin tin.
- Once all the Ube Halaya Pie Cookie dough has been scooped use the back of a smaller (1 tablespoon) cookie scooper or your dumb to make an indentation in the middle of the cookie to resemble a mini pie.
- Place a teaspoon of the remaining Ube Halaya in the indentation.
- Bake in the oven for 16 minutes at 350F. Leave to set in the mini muffin tin for 5 minutes.
- Transfer to a wire rack to cool fully and repeat the process for the rest of the cookie dough and Ube Halaya.
- Place on platter to serve once cool.