My love for all things ube goes far and wide, and most recently expanded to Ube Cookies.

If you’re new here or to Instagram, let me tell you about ube. Ube (pronounced OO-BEH) is purple yam. It’s vivid in color, mild in taste, almost nutty. It?s one of the most popular dessert ingredients in the Philippines, probably the most recognizable (and craveable) ice cream flavor, and I am obsessed with it.

I am particularly fond of ube halaya, a luscious ube jam that my great aunt Lola Conch would make at home. I would wait impatiently for hours as she prepped and cooked then simmered, stirred, and stirred some more. As soon as the jam was ready, still hot from the oven, and oozing with bright yellow mantequilla (butter), I happily lapped it up, savoring each thick, sweet spoonful.
I’ve never had halaya as good as the one from home, but I still never turn down other home-made versions and store-bought jars. When Matt and I were in the Philippines a couple of months ago, I brought back a couple of containers of ube halaya to stock in my freezer. I break it out for special occassions, intense cravings, and now: cookie-making.

When I was talking to my super talented photographer friend Chris McIntosh about collaborating on some food pics (check out this Fettucine with Mushrooms and Pancetta), I immediately knew I wanted to make these ube cookies.

They are a play on crinkle cookies, but after baking I bl...