Y’all, I finally got a rolling pin! It’s about time, seeing as I’ve made multiple sugar cookie recipes by rolling out dough with Megan’s water bottle and flattening it with a cookie sheet (see here and here). I guess it was the engineer in me not to buy something I didn’t “need”.
Alas, the baking gods called upon me as the next in line for gifts, and Josh Byington reached out to me about making me a custom French rolling pin! I opened up the package and was so thrilled about how beautiful it was that I immediately ignored the fact that a batch of brownies was sitting on the counter and got to work crafting up a new cookie recipe for its inauguration into my kitchen.
My margarita cocktail cookies I made last Summer were a surprise success, so I thought it was about time we get boozy again. A pina colada has a great coconut flavor that is perfect for a light cookie, and the natural sugar in pineapple makes for great icing. Add rum and a rolling pin and let’s head to the kitchen.
You can make these in any shape, but obviously I opted for an adorable pineapple! (This is apparently the Summer of pineapple for me, as proven by my many other pineapple projects of pineapple artwork and pineapple cups.) When I got to Sur la Table to pick up the cute pineapple cookie cutter that I had seen online, they were totally out, so I opted for a diamond ring cookie cutter that I figured could be altered to work. Have to be a little extra creative sometimes. Could you tell??
I had such a great time finally making these sugar cookies using my custom French rolling pin. Josh makes incredible, handmade, ready for kitchen use wooden products. Check out his rolling pins, bowls, and cutting boards on his Etsy or Instagram, or just email him at ByingtonDesigns@gmail.com for a custom made product!
Also, I liked my rolling pin so much that I’m giving one away to one of my readers!
You can enter the giveaway by:
- Commenting below what sort of recipe you would make with your rolling pin, and which rolling pin you would like (I tried both and can’t decide which one I want to keep, so you can pick!).
- Gain extra entries by following me on WordPress (check out the side bar for a link), Facebook, Instagram, or Twitter (one extra entry for each!). Please let me know if you have followed me somewhere in the comments below, I will be checking!
The giveaway ends in 10 days, so don’t delay!
UPDATE: The giveaway deadline has ended, congratulations to Faby on winning a rolling pin! Thanks to everyone who entered!
Read below for the cookie recipe.
Pina Colada Cocktail Cookies
3/4 cup Butter
1 1/8 cup Sugar
1 tsp. Coconut Extract
1 tsp. White Rum
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