Pineapple Cookies

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1/2 tsp Baking powder
  • 2 1/2 cups Powdered sugar
  • 3/4 cup Sugar
  • 1/2 cup Vegetable shortening

• Dairy

  • 1 1/2 sticks Butter, unsalted
  • 1 stick Butter

• Other

  • 1/2 tsp Pineapple extract or flavor (or more to taste

Found on thefirstyearblog.com

Description

Ingredients

• 1 & 1/2 sticks unsalted butter, room temperature
• 3/4 cup sugar
• 1 large egg
• 1/2 tsp pineapple extract or flavor (or more to taste)
• 2 & 1/4 cups all purpose flour
• 1/2 tsp baking powder
• 1 stick butter, room temperature
• 1/2 cup vegetable shortening
• 2.5-3 cups powdered sugar
• Yellow and green food coloring. Note: I used a wilton 18 tip for the yellow part of the pineapple and wilton 5 tip for the green part.

Directions

• Cookies In a mixing bowl beat the butter until it’s fluffy using an electric mixer. Add in the sugar and beat until it’s combined with the butter, it will be fluffy. Add the egg and pineapple flavor, beat until combined again, 1-2 minutes. Add in the baking powder and about 1/3 of the flour. Mix slowly until the flour is just combined. Continuing adding the flour until it’s all incorporated. If the dough seems too sticky, add 1 tbsp of flour at a time until the dough isn’t overly sticky to the touch. Divide the dough into 2 equal balls. Flatten them into disks and wrap in plastic wrap. Refrigerate overnight. Once the dough is done chilling, begin to roll one disk of dough out. On a lightly floured silicone baking mat or piece of parchment paper roll the dough out to about 1/8 to 1/4 of an inch thick, depending on your preference. Place the rolled dough in the freezer for 15 minutes. Preheat the oven to 350 F degrees. After 15 minutes, remove the dough from the freezer and begin to cut out your shapes using a cookie cutter. Place the cut out cookies on a silicone baking mat or parchment paper and chill in the freezer for 20 minutes. Bake the cookies for 9-10 minutes, rotating the pan half way through. The cookies should be light in color when you pull them out of the oven. Allow the cookies to cool on the baking pan for 10 minutes. Then transfer them to a cooling rack. Repeat this process with the remaining dough, including the scraps of the first batch, until all of the dough is gone. Frosting In a mixing bowl, combine the room temperature butter and shortening, beat using an electric mixer for 1-2 minutes, until light and fluffy. Begin to add in the powdered sugar, about 1 cup at a time. Slowly beat the mixture until the powered sugar is incorporated. Continue this process, adding enough powdered sugar to make sure the frosting isnt too wet. I like to mix the buttercream by hand first, then use an electric mixer. Divide the frosting into 2 bowls - add yellow food coloring to one bowl and green food coloring to the other and mix well. Put more frosting into the bowl that will be colored yellow, since that’s the majority of the cookie. Place the yellow frosting in a piping bag fit with a wilton 18 tip. Begin to frost the pineapple portion of the cookies, creating a spiky texture by slightly lifting the piping tip off and on the cookie. Pipe the frosting from the bottom to the top of the cookie, repeating until the pineapple portion is frosted. Place the green frosting in a piping bag fit with a wilton 5 tip. Begin to frost the leaf portion of the cookies, starting near the pineapple part and going out. To get spiky leaves, lift the piping bag up when you get to the end, repeat until the leaf portion is frosted.