At some point when I'm more coherent (I'm not-adapting to an extra tablet of Lyrica), I'll post the full recipe of this that I use. However, this is a simple adaption of a standard recipe; so anyone with the standard recipe can go ahead and get started. 🙂
My grandmother had a passionfruit vine. One of the ways she used the extra fruit was to bake cookies:
Take a standard 'butter cookie' recipe. The sort that's usually used as a base for chocolate chip cookies or jam drops. www.taste.com.au/recipes/16629/raspberry+jam+drops is a good example. Leave out the chocolate chips (or the jam).
Get a passionfruit - two, if you want to be safe - or a single tin of passionfruit. If using tinned passionfruit, sieve the contents and reserve the excess liquid: you'll want a reasonably dry set of pulp-and-seeds, but the liquid can be used as well.
Make up the butter cookie recipe. If you have the liquid from tinned passionfruit, replace some of the sugar and the milk with about half of that (it gives the cookie-proper part a lovely passionfruit-y taste, and the syrup is almost always sweetened).
When I'm making it with the tin liquid, I do back off on the sugar heavily and taste the raw batter, adding the sugar slowly until it's right. However, do make the choice carefully - there is raw egg in the batter.
Do the whole 'roll into little balls and make a dip in the centre' thing that the taste.com.au recipe describes. Put half-teaspoon-fuls of the passionfruit pulp and seeds into each dip. If you used tinned passionfruit, glaze with the rest of the reserved syrup.
Bake as described in the recipe.
Eat the broken ones while still warm. That way they have no calories. 🤣