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Ingredients
| caster sugar (superfine): 1/4 cup |
| light brown sugar (packed): 1/4 cup (firmly packed) |
| unsalted butter: 1 cup (softened) |
| eggs: 1 |
| lemon juice: 2 tsp |
| lemon zest: 1 tsp (finely grated) |
| almond extract: 1/2 tsp |
| coconut extract: 3/4 tsp |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 2 1/4 cups |
Pina Colada Spritz Cookies
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
8 min -
Servings
55 serving(s)
Tags
- 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.