Pina Colada Cookies
1/2 c. sugar
1/3 c. softened butter
2 eggs
1/3 c. pineapple preserves
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. rum extract
1 3/4 c. flour
1/2 c. coconut
Frosting;
3/4 c. powdered sugar
1/2 c. softened butter
1 tsp. water
1/4 tsp. rum extract
Mix first 7 well. Stir in flour and coconut by hand until well combined. Drop by tsp. 2” apart on greased baking sheet. Bake at 350F 8-12 min. until edges are light brown. Cool and frost.
Frosting; beat all until light and fluffy.
Source: Sts. Peter & Paul Catholic Church, Ivanhoe MN, “Favorite Recipes,” 1983
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1/2 c. sugar
1/3 c. softened butter
2 eggs
1/3 c. pineapple preserves
1/2 tsp. salt
1/2 tsp. baking powder
1/2 tsp. rum extract
1 3/4 c. flour
1/2 c. coconut
Frosting;
3/4 c. powdered sugar
1/2 c. softened butter
1 tsp. water
1/4 tsp. rum extract
Mix first 7 well. Stir in flour and coconut by hand until well combined. Drop by tsp. 2” apart on greased baking sheet. Bake at 350F 8-12 min. until edges are light brown. Cool and frost.
Frosting; beat all until light and fluffy.
Source: Sts. Peter & Paul Catholic Church, Ivanhoe MN, “Favorite Recipes,” 1983
_._,_._,_
