Ingredients:

Cookies:
3/4 cup Butter
1 1/8 cup Sugar
1 tsp. Coconut Extract
1 tsp. White Rum
1 Egg
1/2 tsp. Baking Powder
1/2 tsp. Salt
2 2/3 cups Flour

For the icing:
2 cup Powdered Sugar
1.5 Tbs. Powdered Egg Whites or Meringue Powder
4 Tbs. Warmed Pineapple Juice + more for thinning one batch
Yellow and Green Food Coloring

1. Preheat the oven to 350 deg F.

2. Cream the butter and sugar until smooth. Beat in the egg, coconut extract, and white rum.

3. Slowly add in the baking powder, salt, and flour. If it becomes too difficult to mix, take the dough out and continue adding the flour by hand.

4. Immediately place your dough on to a floured surface and roll out dough to 1/8 – 1/4″ thick. Use your pineapple cookie cutter to create as many cookies as possible, remove extra dough, and repeat to make all of the cookies. Again, I used a diamond ring cookie cutter because I could not find a pineapple one.

5. Bake the cookies for 8-10 minutes on an ungreased cookie sheet. Cool them on a wire rack until completely cooled.

6. Make the icing by mixing together the powdered egg whites or meringue powder and warmed pineapple juice in a bowl. Break up all of the powder clumps and wait 2 minutes. Then whisk them until foamy for about two minutes. Reduce the speed to low and slowly add in the powdered sugar. It should be about the consistency of tooth paste when you are done. Separate the icing into two batches. Add a little more pineapple juice to one of the batches to thin it out to the consistency of honey – this will be our flood icing and the original batch will be our border icing. Again, split the border icing into two batches and use food coloring to make one yellow and the other green. Use food coloring to make the flood icing yellow. Cover all of the bowls with plastic wrap until ready to use so that they do not crust up.

7. To decorate the cookies, start with your border icing. Pour the yellow border icing into a bag with a small round tip and line the outside of the fruit. Then pour the green border icing into a bag with a small round tip and outline the leaves. Next, use a paintbrush to paint the yellow flood icing into the center of the fruit. Once I was done filling in the cookies with flood icing, I went over the tops again with the yellow border icing to create the diamond pattern.

The cookies should be allowed to dry completely before transporting, which is about 4 hours.

Recipe by Bunny Baubles Blog