Passion Fruit Thumbprint Cookies

Step by step

1. 1

   On a cutting board, place the passion fruit and cut it in half. With a spoon, scoop out the inside and put it in a bowl.

   
2. 2

   Put the pulp and seeds in a blender, add the water and blend for 3 or 4 minutes.

   
3. 3

   Strain the juice into another container to separate the seeds. Set aside the juice and the seeds (don't throw the seeds away).

   
4. 4

   For the dough, put the butter and the sugar in a bowl. Beat until creamy and smooth. Then add the egg and beat. Use a spatula to make sure no parts are left unmixed.

   
5. 5

   Add the flour and the baking powder to the mixture, preferably through a sifter. Then add part of the passion fruit juice and part of the seeds. Beat until fully combined. Cover with plastic wrap and refrigerate.

   
6. 6

   In a pot over the heat, add the rest of the passion fruit juice and the sugar. Heat until it comes to a boil while stirring.

   
7. 7

   Dissolve the cornstarch in water and stir. Then pour it into the juice little by little without stopping stirring. Keep whisking and, once it comes to a boil, lower the heat and keep stirring for two minutes. Once the time is up, take the pot off the heat. Let it cool.

   
8. 8

   Once the dough has chilled, take it out of the refrigerator. With a spoon, scoop out pieces of dough, roll them into balls and then flatten them with the palms of your hands. Place them on a baking sheet and press a fairly deep, well-marked well into the center of each using some kind of utensil. Bake at 180°C (350°F) for 7 to 8 minutes.

   
9. 9

   After that time, take the cookies out of the oven and press the well into the center again. Bake at 180°C (350°F) for 5 minutes.

   
10. 10

    Once the baking is done, transfer the passion fruit filling to a piping bag and fill the cookies. Once that's done, they'll be ready to eat.