Friday, January 21, 2011
This is another cookie from the cookie magazine that I bought before Christmas. Last week’s cookies were such a hit at work that I figured I couldn’t go wrong with making another recipe from this source. I had picked out these tropical snowdrops since they combined a lot of ingredients that I like: pineapple, coconut and nuts. The original recipe called for dried tropical fruit mix, but my local grocery store didn’t have that so I decided to go tropical in an all pineapple way.
These are a basic butter cookie: cream the butter, sugar, and eggs and then add the dry ingredients. This recipe does have you add the salt and baking soda with the sugar, which is unusual. They turned out ok so I guess I should just trust the recipe. My cookies didn’t brown very much at all, and they retain the shape of however you drop the dough on the sheet. Roll them in a ball if you want round cookies; flatten the dough if you want thinner cookies.
While I like these, I feel like they are missing something. Maybe it’s because I used pineapple instead of the fruit mix, but I think it’s something else. They are really pale and I feel like they would be better if they dough had some brown sugar or something like that to add a caramel-like flavor. I might also toast the coconut, to add that flavor profile. They’re still fairly tasty, and I’m sure they will go over well at work.
½ cup butter, softened
½ cup shortening
1 cup sugar
½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon vanilla
¼ teaspoon rum extract
2-1/2 cups flour
1 cup dried pineapple, diced
1 cup coconut
½ cup chopped pecans
Preheat oven to 375 degrees. Line baking sheets with silicone baking mats.
In a large mixer bowl, combine the butter and shortening; beat for 30 seconds to combine. Add sugar, baking soda, and salt. Beat until combined. Beat in eggs, vanilla, and rum extract until combined. Stir in the flour, pineapple, coconut, and pecans. You may need to finish the mixing with a rubber spatula to make sure that everything is combined.
Drop dough by teaspoonfuls on to the prepared baking sheets. Bake for 9-11 minutes or until edges are light brown. Transfer to a wire rack to cool completely.
Recipe from Ultimate Cookies and Bars