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Batter
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Step 1
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| Sift together flour, salt, baking soda and baking powder in a bowl and set aside. |
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Step 2
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| Beat sugar and butter together with an electric mixer until light and fluffy, about 5 minutes. Then add cream cheese, egg and vanilla and continue to mix for about a minute. |
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Step 3
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| Turn mixer speed to low and incorporate the flour mixture a few tablespoons at a time until thoroughly combined. Cover and chill the dough while making the filling. |
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Filling
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Step 4
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| Preheat the oven to 350°F. Brew tea for 5 minutes, then strain into saucepan set over medium heat. Add sugar, salt and pineapple juice and let mixture boil slowly for about 5 minutes, stirring often. |
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Step 5
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| Add the cornstarch and continue to simmer on medium-low heat for another 5 minutes. Then take off heat and set aside. |
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Cookies
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Step 6
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| Roll the chilled dough into walnut sized balls (about 1 tbsp each) and arrange on cookie sheets one inch apart. Make an indent with your thumb in each cookie and bake for about 10-12 minutes. |
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Step 7
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| Remove from oven and quickly reshape the thumbprint with the back of a teaspoon. Fill each indentation with the tea syrup, being careful that they do not overflow. |
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Step 8
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| Place back into the oven and continue baking for 14-18 minutes or until the edges are lightly golden. Remove from oven and immediately top each cookie with walnuts. Makes about 50 cookies. |
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