Ingredients:

Cookie:

• 230 grams unsalted butter, room temperature
• 1 cup (200 g) light brown sugar
• 1 cup (200 g) caster sugar
• 2 teaspoons vanilla extract
• 2 large whole eggs, room temperature
• 2 tbsp passion fruit pulp
• 3 cups (360 g) all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt

Cream Cheese Icing:

• 250 grams cream cheese, room temp
• 100 grams unsalted butter, room temperature
• 1 teaspoon vanilla bean paste
• 2 1/3 cups icing sugar, sifted
• Pulp of 1-2 fresh passion fruits, to top

Method:

1. Pre heat oven at 180C (170C if oven fan forced). Line 3 large baking trays with baking paper and set aside.
2. In a stand mixer with paddle attachment or bowl place unsalted butter, brown sugar, caster sugar and cream until light and fluffy, approximately 2-3 minutes.
3. Add in vanilla bean paste and eggs, one at a time and mix through. Followed by passion fruit pulp.
4. Sift in flour, baking powder and salt, mix on low until just incorporated – do not over mix as it will cause cookies to bake tough.
5. Roll 3 tablespoons (or one ice cream scoop) of cookie dough into balls and place on lined baking trays. I like to only bake 4-6 per tray, ensuring there is at least a 2 inch space between them.
6. Bake on the middle rack for 15 minutes (if your oven is fan forced, bake for 13minutes or until slightly golden on the edges).
7. Allow cookies to cool on baking tray for 15-20 minutes before transferring to a cooling rack allowing them to completely cool before icing.
8. For the icing, simply whisk the cream cheese, butter, and vanilla bean paste in a stand mixer on high speed for 1 minute to make it nice and fluffy.
9. Add in the sifted icing sugar and whisk on low speed until incorporated.
10. Transfer cream cheese icing to a large piping bag with nozzle attachment of choice. Pipe on each cookie followed by a drizzle of fresh passion fruit pulp in the centre.

Tips/Substitutions:

• • Place in an airtight container in the fridge for up to 3-4 days.
  • To freeze, you can make and bake the cookies in advance then place them in an airtight container for up to 3 months. I would recommend piping them after they have thawed as the cream cheese icing may crystallize if frozen.

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