Mango Chutney Thumbprint Cookies

By • May 4, 2012 • 0 Comments

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Author Notes: This recipe is an adaptation from the jam-filled cookies my mother used to make when I was a kid. My mom did a lot of cooking from the Betty Crocker cookbook back then.

This version is great served with tea or wine after dinner.
Twice Cooked Half Baked

Makes 3 dozen

  • 1 cup butter
  • 2/3 cups sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 cups AP flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup mango chutney
  • 1 teaspoon ground cardamom
  1. In a large mixing bowl, cream butter and sugar until light and fluffy- 2-3 minutes. Beat in egg and vanilla. Shift together the flour, baking powder, salt and cardamom; gradually add to creamed mixture and mix well. Scrape the sides of the mixing bowl as needed.
  2. Using a tablespoon, drop the dough 2 inches apart on a greased baking sheet. Make a depression in the center of each ball and fill with about a 1/2 tsp. of the chutney.
  3. Bake at 350 degrees F for about 15 minutes or until lightly browned. Cool completely.

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