It's definitely summer now, today was 90 degrees and it looks like we will be staying in the 80s for a while. I am thankful for living here with little to no humidity, after living in arid places for the past 7 years I think it would be very difficult to move somewhere that is humid again! Regardless, this cookie reminded me of the song "Do You Like Pina Coladas" it's been running through my head throughout this afternoon as I baked! I am contemplating doing drink related cookies for a few in honor of long summer days and fun nights!
Enjoy!
Piña Colada Cookies
1/2 c shortening
1 c packed brown sugar
1 egg (room temp)
1 tsp vanilla extract
1 tsp coconut extract (I didn’t use this and it was okay, but if I made them again I would definitely put this in!)
1 tsp rum extract
2 1/3 c all-purpose flour (2 c. flour for below 5000 ft)
1 1/4 tsp baking powder (1½ tsp baking powder for below 5000 ft)
1/4 tsp baking soda
1/4 tsp salt
1 ½ c toasted coconut
For icing (optional):
1-1/2 cups confectioners’ sugar
3 Tablespoons reserved pineapple juice
Directions:
Preheat oven to 325 degrees F. Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside. Toast flaked coconut either in the oven or on stove top, be careful not to burn it. In a mixing bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg. Add pineapple, and extracts; mix well. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture and stir until just combined. Stir in the coconut.
Drop by teaspoon full of dough 2 inches apart onto a greased baking sheet. Bake for 10 – 11 minutes or until slightly golden. Immediately remove to wire racks to cool.
If icing is desired, combine confectioners’ sugar with enough of the reserved pineapple juice to achieve spreading consistency. Spread over cooled cookies.
(Below 5000 ft: Heat oven to 325 degrees and increase baking time by a couple of minutes. Watch them closely and remove at desired doneness.)
