Rich piña colada cookies for this calorsito. Prepare this rich recipe that has an irresistible pineapple-coconut flavor. They are also simple and perfect to give or to eat with a glass of milk.
Learn more about Dieneba S. Pineda
Ingredients20 portions
Preparation
Mix the butter with the sugar and beat until you get a cream. Add the egg yolk and a coconut liquor string.
Add the flour and salt. Mix the ingredients to achieve a homogeneous mass.
Chop the pineapple and add it with the coconut to the cookie dough.
Wrap the dough in plastic film and refrigerate for 1 hour.
Preheat the oven to 180 ° C.
Unwrap the dough and cut it into slices 1 cm thick. Place the cookies in one or two baking trays lined with waxed paper.
Bake the cookies for 12-15 minutes or until lightly browned around the edges. Let them cool a little for a few minutes on the trays before placing them on a rack.
For the glaze mix in a glass the icing sugar with a few teaspoons of coconut liquor to form a dense cream. Glaze the cookies to your liking.
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