Its been so busy lately that it has been over a month I haven’t done a blog post. Since its the holiday season and I am sure everyone is running around trying to finish their last minute shopping. Are you all ready for Christmas? I am still not, it feels like I am forgetting something. But again we are never ready until the last minute. Pina Colada Cookies is what I baked today. I know you must be thinking of booze, nope nothing like that.
I tried my hand on it and to my surprise they came out awesome. These cookies have coconut, pineapple essence and topped it with marschino cherries. Aren’t these ingredients for a Pina Colada???? Of course they are except the booze..
The house had the aroma of toasted coconut which smelled heavenly. Do try these this holiday season and let me know your feedback.
Ingredients:
- 4 oz unsalted butter, softened ( 1/2 cup)
- 4 oz powdered sugar
- 3/4 tsp pineapple essence
- 6 oz desiccated coconut
- 6 oz all purpose flour
- 1/2 cup desiccated coconut to sprinkle
- few maraschino cherries
Directions:
Cream butter and together using our electric whipper or by hand. This is the first step for every cookie that you bake.
Add coconut and pineapple essence to the mixture. Now add all purpose flour slowly. Mix it using a spatula completely. It will be a very soft dough. Let it sit in the fridge for half hour to 40 mins so that the dough is easy to handle.
Now take a little bit dough at a time and make small sized balls in between your palms. Wash the maraschino cherries, as they are in a sugary syrup and cut them in half and stick it in the middle. Sprinkle coconut on top.
Preheat the oven at 350F and bake them for about 12 mins. You might have to adjust the time and the oven heat based on the type of oven you have. I used my conventional oven.
Once you take them out let it sit on the same tray for a couple of minutes. Now transfer them on to the cooling rack for the next few minutes.
Store it in the air tight container. Enjoy it with a cup of tea or coffee.
Your comments, likes, dislikes, matters to me. Thank you for stopping by!!
Happy Baking!!
Pina Colada Cookies
Ingredients
- 4 oz unsalted butter softened ( 1/2 cup)
- 4 oz powdered sugar
- ¾ tsp pineapple essence
- 6 oz desiccated coconut
- 6 oz all purpose flour
- ½ cup desiccated coconut to sprinkle
- few maraschino cherries
Instructions
- Cream butter and together using our electric whipper or by hand. This is the first step for every cookie that you bake.
- Add coconut and pineapple essence to the mixture. Now add all purpose flour slowly. Mix it using a spatula completely. It will be a very soft dough. Let it sit in the fridge for half hour to 40 mins so that the dough is easy to handle.
- Now take a little bit dough at a time and make small sized balls in between your palms. Wash the maraschino cherries, as they are in a sugary syrup and cut them in half and stick it in the middle. Sprinkle coconut on top.
- Preheat the oven at 350F and bake them for about 12 mins. You might have to adjust the time and the oven heat based on the type of oven you have. I used my conventional oven.
- Once you take them out let it sit on the same tray for a couple of minutes. Now transfer them on to the cooling rack for the next few minutes.
- Store it in the air tight container. Enjoy it with a cup of tea or coffee.
RSS - Posts
Recent Comments