Cajeta Thumbprint Cookies

When it comes to Valentine’s Day I’m not a red and pink kinda girl. I love rustic desserts that are not overly sweet or complicated. When trying to think of a romantic dessert I wanted to share a treat that not only girls would like, but guys and children would enjoy too.

These cookies are made with Crisco® Butter Flavor All-Vegetable Shortening Baking Sticks. Crisco® shortening delivers higher, lighter-textured baked goods while also keeping them moist and tender. They also come in a measurable, easy-to-use package. Adding orange extract and orange zest to the dough gives these soft and tender cookies a subtle citrus flavor.

The only thing better than a cookie is a cookie with a filling. These Mexican inspired cookies will melt in your mouth and melt your heart. They are filled with cajeta, which is a thick and sweet confection made from sweetened caramelised goat’s milk. If you’d like to make homemade cajeta refer to this blog post, otherwise I’d recommend a squeezable store-bought bottle of cajeta for convenience.

I’ve teamed up with Crisco®, as a Crisco® Creator, to help inspire home cooks with new recipe ideas and cooking and baking tips. Visit Crisco.com or search #CriscoCreators on social media to find more great recipes.

Cajeta Thumbprint Cookies

Ingredients:

  • 1 stick Crisco® Butter Flavor All-Vegetable Shortening Baking Sticks
  • 2 tablespoons water
  • 1/3 cup granulated sugar
  • 1/3 cup firmly packed light brown sugar
  • ½ teaspoon orange extract
  • Zest of 1 orange
  • 1/8 teaspoon kosher salt
  • 2 ½ cups Pillsbury BEST™ All Purpose Flour
  • Cajeta (recommend squeeze bottle)

Directions:

  1. Beat shortening, water, sugars, orange extract, orange zest, and salt at medium speed with an electric mixer 3 to 5 minutes until creamy.
  2. Add flour; beat until blended.
  3. Shape dough into 1-inch balls (about 1 tablespoon per ball).
  4. Places 2 inches apart on parchment paper-lined baking sheets.
  5. Press thumb or end of a wooden spoon into each ball, forming an indentation. Chill for 20 minutes.
  6. Preheat oven to 350 degrees F.
  7. Bake 15 minutes or until bottoms are light golden brown. Cool on baking sheets 10 minutes. Squeeze ½ teaspoon cajeta into each indentation.
MORE RECIPES AVAILABLE AT MUYBUENOCOOKBOOK.COM

I’d love to see what you cook!

Tag #MUYBUENOCOOKING if you make this recipe.

Subscribe to Muy Bueno to get new recipes in your inbox and stay in touch on Twitter, Facebook, Instagram, Pinterest and YouTube.

As a participant of a Crisco® Ambassador Program, I’ve received compensation for my time and product samples for review purposes. Opinions are my own.