Passionfruit Cookies

5 from 1 vote

This delicious cookie recipe is for shortbread-style cookies that have been sandwiched together with a passionfruit buttercream and a hidden passionfruit center.

Prep Time40

Cook Time12

Chilling Time1

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 195kcal

Author: Cat Spiller

Equipment

2x large cookie sheets
7cm dia cookie cutter

Ingredients

Cookies

200 g unsalted butter
100 g castor sugar
1 egg extra large
1 egg yolk extra large
1 teaspoon vanilla extract
350 g cake flour
½ teaspoon salt

Passionfruit Buttercream

250 g powdered sugar
80 g unsalted butter
2 tablespoon milk
½ teaspoon vanilla extract
2 tablespoon passionfruit purée

Passionfruit Center

50 ml passionfruit purée

Metric - US Customary

Instructions

Cookies

Add the softened butter and sugar to a food processor. Pulse until well combined and there are no lumps of butter
First, add the whole egg to the creamed mixture with the food processor running, and pulse until combined. Then add the egg yolk and vanilla and pulse until well combined.
Sift together the flour and salt and add this flour mixture to the egg and butter mixture all at once. Pulse until a dough forms, do not overmix.
Remove the dough from the bowl, cover it in plastic wrap, and refrigerate for 40 minutes to an hour.
Preheat the oven to 160°C (320°F) and line two large baking trays with parchment paper.
Remove the chilled dough from the fridge and roll it out on a floured work surface to a thickness of ½ cm ( ¼ inch) using a rolling pin.
Cut 50 circles out from the dough using a round 7cm (3inch) diameter cookie cutter and place the cookies onto an oven tray lined with parchment paper. Bake in a preheated oven for 12 minutes or until the cookies are a light golden brown. Allow the cookies to cool on a cooling rack.

Passionfruit Buttercream

To a bowl of a stand mixer fitted with a paddle attachment add the butter and icing sugar. Beat at medium speed until the mixture looks like fine breadcrumbs.
In a jug combine the milk and vanilla, with the mixer's motor running at low speed slowly add the milk mixture. Continue until it has all been added. Then increase the speed of the mixer to medium-high. Beat until light and fluffy, scraping down the sides of the bowl often.
Add 2 tablespoons of the passion fruit puree to the buttercream and beat again until combined.

Passionfruit Center

Add 50ml of passionfruit purée to a small saucepan set over medium heat, and allow the purée to thicken as some of the liquid evaporates.
Once thick, transfer the purée to a glass jar to cool completely.

Assembly

Add the frosting to a disposable piping bag fitted with a star nozzle. And then add the cooled passionfruit puree to a second piping bag, no nozzle is necessary for this piping bag.
Pipe a swirl of buttercream around the circumference of half of the cookies, and leave the center of the cookies unfilled. Fill the center with the passionfruit puree and place a plain cookie on top of this. Dust with icing sugar, serve, and enjoy!

Nutrition