Ube Cookies

According to Wikipedia Ube is: "Dioscorea alata, known as purple yam and many other names, is a species of yam, a tuberous root vegetable. The tubers are usually bright lavender in color, hence the common name, but they may sometimes be white. It is sometimes confused with taro and the Okinawa sweet potato (Ipomoea batatas cv. Ayamurasaki), although D. alata is also grown in Okinawa where it is known as beniimo (紅芋?). With its origins in the Asian tropics, D. alata has been known to humans since ancient times.[3]"

It is used in a variety of dishes and desserts like cakes, breads, ice creams and cookies. It has a fragrance that has been described as floral and I think it is similar to vanilla.

1 Cup All-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 Cup unsalted butter at room temperature

3/4 Cup sugar

1 large egg

1/2 teaspoon Ube flavoring (See note below)

1/4 Cup Ube Jam (See note below)

Note: Ube flavoring and Ube jam or halaya can be purchased at asian grocery stores that sell Filipino foods or from several sites online including Amazon.

Adjust the oven rack to the middle position and heat oven to 350 degrees. Line two baking sheets with parchment paper.

Whisk flour, baking powder, and salt together in a bowl.

In a large bowl, cream the butter and sugar together until light (about 3 minutes).

Add the egg and the Ube flavoring and beat until combined. Add the Ube jam and continue mixing.

Fold the flour mixture into the dough and mix by hand until just combined and no dry streaks of flour remain.

Cover the bowl with plastic wrap and refrigerate for 2 hours or overnight to chill and firm the dough.

Drop about 2 teaspoons of dough, evenly spaced, with a cookie scoop or a teaspoon on to the prepared sheets.

Bake cookies, 1 sheet at a time for 11 minutes. Wait for about 2 minutes, then transfer cookies to a wire rack to cool completely.

Makes approximately 30 cookies