One day after making some pear honey, (and yes I will post that delectable recipe one day soon here), I realized I did not know what to do with the leftover crushed pineapple I had. And as you may have noticed, I come from a family addicted to a batch of homemade cookies. So naturally the wheels began turning in my head. What type of cookies could I make with pineapple? Pina Colada of course, thus bringing about this scrumptious recipe adapted from cooks.com!
INGREDIENTS
- 3 cup flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 stick butter
- 1 1/2 cup sugar
- 2 eggs
- 1 teaspoon rum extract
- dash of vanilla
- 1 cup coconut
- 1 cup crushed and drained pineapple, (save juice)
Glaze
- 1 cup powdered sugar
- 1/4 teaspoon rum extract
- 3 or 4 tablespoons pineapple juice
DIRECTIONS
1. Preheat oven to 350F. Cream together the butter and sugar, and then add eggs, rum extract and vanilla. Add pineapple. After mixing, add dry ingredients and stir until mixed. Add coconut and mix one last time. Drop by the tablespoon onto a lightly greased cookie sheet and bake until lightly browned around edges, about 9 minutes.
2. While cookies are baking, whisk together the powdered sugar, rum extract and pineapple juice to desired thickness, adding more pineapple juice or powdered sugar to your preference.
3. Once you have transferred the cookies to a wire rack with wax paper underneath, glaze lightly while still slightly warm. Let cool completely before stacking.
