Pina Colada Spritz Cookies Recipes

PINA COLADA COOKIES

Steps:

• In a big mixing bowl, place the softened cream cheese and butter; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Add in the egg yolk, pineapple juice, rum extract, and half of the cake mix; blend with an electric mixer set on med-high speed for 1-2 minutes, until blended and smooth.
• Stir in the remaining cake mix and coconut with a wooden spoon until all dry ingredients are moistened.
• Chill dough, covered, for 30 minutes.
• Preheat oven to 375°.
• Position oven rack in the middle of oven; spray cookie sheets with nonstick cooking spray.
• Drop dough by teaspoonfuls, 2 inches apart, onto cookie sheets.
• Bake 9-11 minutes or until set at edges and just barely set at center when lightly touched.
• Cool 1 minute on sheets; transfer to wire racks with a metal spatula and cool completely.

PINA COLADA SPRITZ COOKIES

Steps:

• Preheat oven to 400 deg F.
• Combine butter, caster sugar, brown sugar in a large mixer bowl.
• Beat on medium speed until light and fluffy.
• Add egg, mix until combined.
• Add the lemon juice, zest, almond and coconut extract.
• Combine well.
• Mix salt with flour.
• Add it to the butter mixture gradually.
• (I use a wooden spoon) Put dough into cookie press.
• Press cookies onto UNGREASED cookie sheet.
• Bake for about 8 minutes.
• NOTE: Before baking, i brush cookies with egg yolk glaze, fill the middle with some pineapple jam/filling and sprinkle with some dessicated coconut.
• Very delicious tropical cookies that i bake for Chinese New Year.