Amethyst Sweetbread

1. In a small bowl, combine the flour, baking powder, and salt. Set aside.
2. In a medium bowl, beat the butter and the sugar until light and fluffy.
3. Add the egg, beating until just combined.
4. On low speed, mix in the ube halaya jam, ube extract, and vanilla extract. Add desired amount of purple gel food coloring. Aim for the dough to be a vibrant, deep purple. Beat until combined and the color is completely distributed throughout the dough.
5. Gradually add the flour mixture, beating until just incorporated. Make sure to scrape down the sides of the bowl.
6. Cover the bowl with plastic wrap and refrigerate for 2 hours or until firm.
7. Preheat the oven to 350 F. Line two baking sheets with parchment paper. Set aside.
8. Place a few spoonfuls of granulated sugar in a small bowl and a few spoonfuls of powdered sugar in a small bowl. Add more as needed.
9. Use a cookie scoop or regular spoon to make 1-inch dough balls.
10. Roll each dough ball in granulated sugar and then in powdered sugar. Place the dough balls onto the prepared baking sheet, 2 inches apart from each other.
11. Bake the cookies for 15 minutes or until the top surface is cracked, the edges are firm, and the center is soft.
12. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.