Fresh Pineapple Cookies
The only trick to these cookies is that it must be sweet, yummy pineapple that you use to get the best flavor.
Ingredients
Cookies:
- 1 ½ sticks Butter
- ¾ cup Sugar
- 3 Egg Yolks from X-Large Eggs
- 1 tsp. Almond Extract
- 2 Tbsp. Freshly Pureed Ripe Pineapple
- 2 ½ cups Flour
- ½ tsp. Kosher Salt
Glaze:
- 2 cups Powdered Sugar
- ¼ cup Freshly Pureed Pineapple
- 2 -4 Tbsp. Liquid from pureed pineapple
Directions
1. In the bowl of an electric stand mixer, beat the butter and sugar until light yellow and smooth. Add in the yolks, extract, pureed pineapple and mix until well combined. Add in flour, salt and mix just until flour is incorporated, dough will look slightly crumbly and will pull away from the sides of the bowl.
2. Dump out dough onto a large piece of plastic wrap, folding the dough in the plastic wrap until the dough comes together. Place another piece of plastic wrap on top of the dough and roll with rolling pin until the dough is 1/2 in thick disc. Place disc to chill for 30 minutes.
3. Preheat oven to 350°. Remove firm dough from refrigerator and place down on counter, removing top layer of plastic wrap. Use a cookie cutter to cut out shapes and place on cookie sheet approx 1.5 in apart. Bake cookies for approximately 10-12 minutes or until just barely browned. Remove from oven and let cool on pan for about 5 minutes and then using a spatula, transfer cookies to a baking rack to cool completely.
4. Once cookies are cool, in a separate bowl, combine powdered sugar, pureed fresh pineapple along with approximately 2 Tbsp. of liquid from pureed pineapple. Whisk until slightly thickened but still loose enough to pour. You may need to add in an additional 2 Tbsp. of pineapple juice to loosen up glaze. Take each cookie and dip top into the icing and place onto the baking rack to set.
