Recipe: pina colada spritz cookies
Pina Colada Spritz Cookies
I made these spritz cookies today and here are my results. They are very tender and delicious with wonderful flavors. The aroma while baking is just delicious.
I did make some modifications to this recipe. I substituted pineapple extract for the pineapple juice and added coconut extract. The addition of coconut made this cookie taste wonderful. I also went one step further by finishing the cookies with whole maraschino cherries. I am sure that you will agree that they are heavenly and a very flavorful cookie.
I want to take the time to thank jerseygirl for posting this recipe. I hope that everyone will give this delicious gem a try. Perfect for the holiday’s and for gift giving.
2/3 cup granulated sugar
1 cup softened butter (I used sweet unsalted butter)
1/2 teaspoon salt
1 tablespoon pineapple juice (I used coconut and pineapple
extracts – the amount that you use will depend on the
taste of the cookie you want to achieve)
2 1/4 cups all-purpose flour
Preheat oven to 400 degrees F.
In a large mixer bowl, combine sugar, butter, egg, salt and the pineapple juice or if you like the pineapple and coconut extracts). Beat on medium speed, scraping bowl often until mixture is light and fluffy, 2 to 3 minutes (I allowed the dough to beat on high to give it a very fluffy consistency)
Note: if the dough is too soft, cover and refrigerate until firm enough to form cookies (30 to 40 minutes).
My notes: I have a Hamilton Beach battery operated cookie press and I find a soft dough is perfect for making rosette cookies).
Place dough in cookie press and form desired shapes, spacing cookies 1 inch apart on cookie sheets.
Bake for 6 to 8 minutes or until edges are lightly browned. NOTE: after 5 minutes of baking, check cookies and turn pan 1/2 way to assure even browning. If not watched, they can burn. This is just my observation.