Pineapple Thumbprints
Pineapple Thumbprints could be just the lacto ovo vegetarian recipe you've been looking for. For 44 cents per serving, you get a hor d'oeuvre that serves 36. One serving contains 229 calories, 9g of protein, and 12g of fat. This recipe from Foodnetwork requires baking powder, pineapple chunks, egg, and flour. This recipe is liked by 102 foodies and cooks. From preparation to the plate, this recipe takes approximately 4 hours. Overall, this recipe earns a rather bad spoonacular score of 39%. If you like this recipe, take a look at these similar recipes: PB & J Thumbprints, Thumbprints, and PB&J Thumbprints.
Servings: 36
Preparation duration: 165 minutes
Cooking duration: 75 minutes
Ingredients:
1/2 teaspoon baking powder
1 1/2 ounces cream cheese
1 large egg
2 cups all-purpose flour
1/3 cup plus 2 teaspoons granulated sugar
1 tablespoon fresh lemon juice
1/4 teaspoon finely grated lemon zest
1/3 cup packed light brown sugar
Milk, for brushing
1/2 cup dried pineapple chunks, finely chopped, plus more for topping
1/3 cup canned crushed pineapple in juice
1/2 teaspoon salt
10 tablespoons unsalted butter, at room temperature
1/4 teaspoon pure vanilla extract
Equipment:
whisk
bowl
spatula
baking paper
baking sheet
oven
measuring spoon
Cooking instruction summary:
Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes. Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk. Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple. Photograph by Levi Brown
Step by step:
1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, brown sugar and 1/3 cup granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Beat in the egg, then the lemon juice. Reduce the mixer speed to medium low; mix in the dried pineapple, then the flour mixture until combined. Cover and refrigerate until firm, about 30 minutes.
2. Meanwhile, combine the crushed pineapple, cream cheese, the remaining 2 teaspoons granulated sugar, the vanilla and lemon zest in a bowl with a rubber spatula, breaking up any large pineapple pieces. Refrigerate until slightly firm, at least 30 minutes.
3. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
4. Roll the dough into 1-inch balls; arrange 2 inches apart on the baking sheets. Indent each with the back of a floured 1/4 teaspoon measuring spoon; brush with milk.
5. Bake, switching the pans halfway through, until the cookies are slightly puffed, 10 to12 minutes.
6. Remove from the oven andre-indent; spoon in the filling. Return to the oven until lightly browned, 6 to 8 more minutes.
7. Let cool 5 minutes on the baking sheets; transfer to racks to cool completely. Top with dried pineapple.
8. Photograph by Levi Brown
Nutrition Information:
covered percent of daily need
