This post may contain affiliate links. Please see our
Pina Colada Spritz Cookies
I made these spritz cookies today and here are my results. They
are very tender and delicious with wonderful flavors.
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.
- 2/3 cup granulated sugar
- 1 cup softened butter (I used sweet unsalted butter)
- 1 egg
- 1/2 teaspoon salt
- 1 tablespoon pineapple juice*
- 2 1/4 cups all-purpose flour
* I used coconut and pineapple extracts - the amount that you use will depend on the
taste of the cookie you want to achieve.
- Heat 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). If the dough is too soft, cover and refrigerate until
firm enough to form cookies (30 to 40 minutes).
- 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. After 5
minutes of baking, check cookies and turn pan 1/2 way to assure even
browning. If not watched, they can burn.
I have a Hamilton Beach battery operated cookie press
and I find a soft dough is perfect for making rosette cookies).
Posted by BettyBoop at Recipe Goldmine 11/16/2001 1:17 pm.