Mango Sticky Rice Cookies

Cookie Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 2 tbsp thick mango puree
• 1 tsp vanilla extract
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• Prepared sticky rice (use a rice cooker sticky rice recipe)

Mango Puree

• 1 cup ripe mango, diced
• 1 tbsp granulated sugar
• 2 tsp cornstarch mixed with 2 tbsp water
• 1 tsp fresh lime juice

Directions

• Prepare the sticky rice and set aside to cool.
• Make the mango puree: combine the diced mango, sugar and lime juice in a small saucepan and cook over medium-low heat about 5 minutes, stirring, until the mango softens.
• Whisk the cornstarch and water until smooth, stir it into the mango and cook over low heat 2-3 minutes until thick and glossy. Cool completely.
• Beat the softened butter and sugar until light and fluffy.
• Mix in the egg yolk, 2 tbsp of the cooled mango puree and the vanilla until smooth.
• In a separate bowl, whisk together the flour, baking powder and salt.
• Fold the dry ingredients into the wet until no dry streaks remain; do not overmix.
• Chill the dough 15 minutes. Preheat the oven to 350F and line a baking sheet with parchment.
• Scoop the dough, spacing 2 inches apart, and gently flatten each into a thick disc.
• Top each cookie with a little cooled sticky rice and a dollop of mango puree.
• Bake 14-16 minutes for smaller cookies or 17-20 minutes for larger, until the edges are lightly golden and the centers are set.

Thailand's mango sticky rice reimagined as a cookie. Full method from asipoftexas.com; ingredients from @asipoftexas.