Friday, July 1, 2011

Piña Colada Cookies



This July, I decided that I would pick a theme for all the Cookies on Friday. This month, I'll be making boozy cookies. I've been scouring the web and my cookbooks at home to find recipes that use different alcohols. Summer is a relaxing time and nothing says relaxation like a nice drink. Some cookies will be cookie variations of coctails, others will just include different alcohols. First up: Pina Colada Cookies.

I think I've only had one pina colada drink in my life, but I love the combination of coconut, pineapple, and rum. This recipe originally called for rum extract, and even that was optional! It can't be a pina colada without rum. I used dark rum from Rogue Distillery out of Oregon. You use pineapple in both the cookie and the glaze. These are a cakey cookie, topped with a light glaze and they are oh so good.

I think I glazed each batch of cookies a little differently. I started with a fairly thick glaze and thinned it down as I went. The cookies in the picture were from a batch in the middle, and I think I like that consistency the most. I took these cookies to two different places at work and to my ballet teacher, and they were almost instantly gone. They have this addicting quality that makes you go back for one, and then another, then another... I'd say these are a big success!


Piña Colada Cookies


¾ cup butter, softened
1½ cups sugar
2 eggs
1 tablespoon rum
1 cup crushed pineapple, drained
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoons salt
1 cup shredded coconut

2 cups powdered sugar
1 tablespoon rum
2-3 tablespoons pineapple juice

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, cream the butter and sugar. Add the eggs, one at a time, beating for 1 minute after each addition. Stir in the rum and the pineapple, mixing well.

In a small bowl, combine the flour, baking powder, baking soda, and salt. Slowly stir the four mixture into the butter mixture. Stir in the coconut.

Drop by teaspoonfuls onto the prepared baking sheets. Bake for 10-12 minutes, until the cookies are lightly browned around the edges.

Prepare the glaze, combine the glaze ingredients in a small bowl. Add more pineapple juice as needed to get the glaze to the right consistency. The glaze should be fairly thin. Glaze the cookies while warm.

Recipe from Karma in the Kitchen

3 comments:

John said...

I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

Bizzy B. Bakes said...

The flavors in this are wonderful. I do like pina coladas. We don't have rum but I bet a little rum extract would work.

I am going to print this up now and maybe, I can fit them, in today. Thanks.

Bizzy B. Bakes said...

I am back. Would you link this to Bake with Bizzy.
http://bizzybakesb.blogspot.com/2011/07/bake-with-bizzy-7.html