3/4 c sugar
1/4 c vegetable oil
2 c ube jam
2 tsp vanilla extract
2 c flour
1 1/2 tsp baking powder
1/4 tsp salt
violet food color, optional
1/2 c powdered sugar, sifted
In a large bowl, cream together sugar and vegetable oil.
Add the egg and beat until frothy and color becomes pale.
Add the ube jam and vanilla extract and beat again until well blended.
Gradually add the flour, baking powder, and salt. Mix using a spatula or electric mixer with dough attachment. The dough will be very sticky. Add violet food color, if desired, to achieve a deep purple color.
Cover and refrigerate for at least 4 hours or overnight. Alternatively, place in the freezer for at least 2 hours.
Scoop a spoonful, 1- to 2-inch in diameter, of chilled dough and drop into a bowl of powdered sugar. Roll dough in powdered sugar to thoroughly coat.
Arrange at least 2 inches apart on a baking sheet.
Bake at 350°F for 10 to 12 minutes. Remove from oven and let the cookies stand for 1-2 minutes on the baking sheet and then transfer to a cooling rack.