Mango Cookies Recipe

Ingredients:

Steps:

• Melt butter.
• Stir Greek yogurt and then add to butter with sugar, vanilla, baking soda and salt and whisk until well combined.
• Add flour and mangos and stir with a wooden spoon to combine.
• Scoop out dough with an ice cream scoop and place on greased cookie sheets.
• Bake at 350° for about 18-20 minutes or until done.
• Rotate cookies on racks every six minutes while baking.

Nutrition Facts:

Ingredients:

Steps:

• For mango jam, remove skin from mangos, then cut off flesh around the pit. Coarsely chop and then place in a food processor. Squeeze mango pit, wringing off as much juice and pulp as you can. Process until smooth, 20 to 30 seconds, scraping down bowl as needed. Strain purée through a fine mesh sieve. Measure out 1 cup purée.Whisk sugar, cornstarch, Pomona’s pectin, and salt in a bowl and set aside.In a medium saucepan, stir together 1 cup mango puree, lime juice, calcium water (if using Pomona’s pectin) and salt. Cook over medium-high heat, stirring constantly with heatproof rubber spatula, and bring to full boil. Add sugar-pectin mixture and stir vigorously until completely dissolved. Return to a boil, scraping bottom and sides of pan to prevent scorching, for 1 to 2 minutes to ensure that cornstarch is fully cooked; it will become very thick. Transfer to a small bowl and let cool to room temperature.For hibiscus sugar, whisk together sugar, hibiscus, cayenne, and salt in a small bowl until evenly incorporated and set aside.Preheat oven to 375 degrees F. Line a light or medium-colored heavy-weight baking sheet with parchment paper or a silicone baking mat.Beat together butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 1 to 2 minutes. Beat in egg yolk and vanilla extract. Add flour and salt and mix until incorporated and dough comes together in a ball. If your dough is particularly sticky, you can refrigerate it for 30 minutes or so to make it easier to work with.Form dough into 1-inch balls and arrange on prepared baking sheet. Flatten balls slightly with the ball of your hand, then gently press your thumb or the back of a small spoon into the center of the cookie to leave a shallow indentation.Bake cookies for 8 to 10 minutes or until bottoms are just barely golden. Remove baking sheet from oven. Gently press the back of a spoon to re-define thumbprints, and then fill each with approximately 1/2 teaspoon jam (I find using a piping bag works particularly well here).  Tap or spread out the filling just a bit to make the top smoother if necessary. Sprinkle with a pinch or two of hibiscus sugar. Return to oven and bake for an additional 3 minutes, or until filling levels out and bottoms of cookies are lightly golden. Transfer cookies to wire racks to cool.Cookies will keep in an airtight container (refrigerated if using curd) for 3 to 5 days.

Ingredients:

Steps:

• Preheat an oven to 325 degrees F (165 degrees C).
• Simmer orange juice and mango in a small pan over medium-low heat for 8 minutes. Set aside. Beat the butter, shortening, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time. Combine the flour, baking soda, and salt in a separate bowl. Mix the flour mixture into the butter mixture until just incorporated. Fold in the macadamia nuts, coconut, cranberries, and mango; mixing just enough to evenly combine. Drop spoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in the preheated oven until the edges are golden brown, about 10 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts: