Pina Colada Cookies I Food

PINA COLADA MADELEINE COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.
• Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.

PINA COLADA SPRITZ COOKIES

Steps:

• Preheat oven to 400 deg F.
• Combine butter, caster sugar, brown sugar in a large mixer bowl.
• Beat on medium speed until light and fluffy.
• Add egg, mix until combined.
• Add the lemon juice, zest, almond and coconut extract.
• Combine well.
• Mix salt with flour.
• Add it to the butter mixture gradually.
• (I use a wooden spoon) Put dough into cookie press.
• Press cookies onto UNGREASED cookie sheet.
• Bake for about 8 minutes.
• NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
• Very delicious tropical cookies that i bake for Chinese New Year.

PINA COLADA COOKIES

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.

VIRGIN PIñA COLADA

Steps:

• To make a mock rum syrup, put the dark brown muscovado sugar and 200ml water in a saucepan, stir well and heat gently until the sugar has dissolved. Add a few strips of skin from the pineapple, add the black peppercorns, cloves and a cinnamon stick, then bring to the boil. Turn off the heat and leave to infuse until cold. Strain into a jug and set aside in the fridge until needed. Will keep for up to three days.
• Pour the pineapple juice into a tall glass, and add the coconut milk and lime juice. Stir gently. Fill up the glass with a handful ice then slowly add 25ml of the syrup so it sinks to the bottom. Garnish with pineapple leaves and a tinned cherry.

BOB'S PINA COLADA COOKIES

Steps:

• Preheat oven to 350 degrees.
• Cream butter in a bowl. Add eggs and vanilla. Mix well.
• Add defrosted pineapple juice and mix.
• In another bowl combine flour and baking soda. Add to liquid mixture. Mix well.
• Stir in oats, coconut and pineapple, then mix well.
• Drop by rounded tablespoons on ungreased cookie sheet and bake for 10-12 minutes until light golden brown.
• Cool one minute on cookie sheet then transfer to cooling rack to complete cooling.
• Store in air-tight container.