Pina Colada Cookies

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.

Soft Sugar Cookies

Are you one of those people who love the store cookies, even though you feel like you shouldn't? There's just so soft, you can never get them that soft at home!... And so you indulge. Well now you don't have to!

INGREDIENTS

- 2 sticks butter, softened

- 3/4 cup sugar

- 2 eggs

- 1 teaspoon vanilla

- 1/2 teaspoon almond extract

- 2 cups flour

- 1 teaspoon cream of tartar

- 1/2 teaspoon baking soda

- 1/4 teaspoon salt

- 1/4 teaspoon (or less) nutmeg

Frosting

- 1/2 stick butter, softened

- 3 cups powdered sugar

- 1 teaspoons almond extract

- 2 to 4 tablespoons hot water

DIRECTIONS

1. Preheat oven to 350F. Cream butter and sugar in large mixing bowl until light and fluffy. Beat in the eggs, vanilla and almond extract.  Add flour, cream of tartar, baking soda, salt and nutmeg until just mixed.

2.  Drop by rounded teaspoonfuls onto a baking sheet and bake until just starting to brown on the edges. Do not over bake! This is critical, if overdone, they will not be the store bought soft cookies you imagined indulging in. 

3. While cookies are cooling, mix together the butter, powdered sugar, almond extract and water to desired consistency, then frost to your heart's desire!

Snickerdoodles

This delicious recipe, adapted from Martha Stewart, is sure to be a classic in your household for many years to come. They won't remain in the cookie jar for long, (if at all)!






INGREDIENTS
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick butter
- 1/2 cup shortening
- 1 3/4 cup sugar
- 2 tablespoons of cinnamon
- 2 large eggs
- dash of vanilla

DIRECTIONS
1. Preheat oven to 400F. combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add vanilla and eggs, and beat to combine. Add dry ingredients, and beat until mixed.

2. In a small bowl, combine remaining 1/4 cup sugar and the ground cinnamon. Roll dough into balls, then roll in cinnamon sugar. Bake until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, make sure not to overcook!

Peanut Butter Chocolate Chip Cookies

Moist and dense, these cookies are a perfect blend of peanut butter and chocolate. The base of the cookie is peanut butter and every bite is filled with peanut butter chips and chocolate chips. Make sure to let them rest at least ten minutes after coming out of the oven for the flavor to become full-bodied and the texture to set.




INGREDIENTS
- 1 1/4 cups flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup chunky peanut butter
- 3/4 cup sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 tablespoon milk
-1 teaspoon vanilla
- 1/3 cup peanut butter chips
- 2/3 cup semi-sweet chocolate chips

DIRECTIONS
1. Preheat oven to 350F. In your mixer, beat butter and peanut butter together until fluffy. Add both the sugars and beat until smooth. Add the egg and mix until combined, then add the milk and vanilla.

2. Add all dry ingredients and beat thoroughly, then stir in the peanut butter and chocolate chips, until you have desired amounts.

3. Drop in tablespoon sizes onto cookie sheets. (I prefer using silicone baking liners for all cookies). Gently press down with thumb. Bake for 8-10 minutes or until just starting to brown. DO NOT OVERBAKE. They will look underdone, but they're not. Let cool on sheets for a couple of minutes before transferring to a rack to cool completely.