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Prep Time: 40 Minutes Cook Time: 10 Minutes |
Ready In: 50 Minutes Servings: 24 |
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Also among the treasures at our pirate theme party were these yummy soft cookies. They have a mellow honey-lemon flavor and a vibrant almond icing. For a fun Polynesian look, I used pineapple and palm tree cookie cutters to shape them. Ingredients:
1/3 cup butter-flavored shortening |
1/3 cup sugar |
2/3 cup honey |
1 egg |
1 teaspoon lemon extract |
2-3/4 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
frosting: |
1/2 cup butter, softened |
1/4 cup butter-flavored shortening |
1/2 teaspoon almond extract |
1/8 teaspoon salt |
3-3/4 cups confectioners' sugar |
3 to 4 tablespoons milk |
yellow-gold, brown and green paste food coloring |
yellow and orange colored sugar |
chocolate chips |
Directions:
1. In a large bowl, cream the shortening and sugar until smooth. Beat in the honey, egg and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 7-8 minutes or until set. Remove to wire racks to cool.
3. For frosting, in a small bowl, beat the butter, shortening, extract, salt, confectioners' sugar until smooth; add enough milk to achieve spreading consistency. Tint 1 cup frosting yellow-gold, 1/2 cup brown and 2-1/2 cups green.
4. Frost pineapples yellow-gold and tree trunks brown. With a toothpick, draw lines on pineapples; sprinkle with colored sugar.
5. Cut a small hole in the corner of a pastry or plastic bag; insert #21 star tip. Fill the bag with green frosting; pipe leaves on pineapples and palm trees. Add chocolate chips to palm trees for coconuts. Yield: about 2 dozen.
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