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Sunday, 22 January 2017

Pineapple cookies

 
Ann made these delicious biscuits! Thanks for the cookie cutter, it's been put to great use.
 

“Why is everything about a pineapple so awesome? No really, why?? From their funky and design friendly shape to their sweet and tangy flavor, I love everything about pineapples! They also just basically SCREAM “summer” so I get pretty stoked about that too.” Jenny
 
Lime Sugar Cookies with Pineapple Buttercream

 
(Photo from the website)
 
Makes 30 cookies (using 5cm x 9cm cookie cutter)
 
Ingredients:
lime cutout cookies: 2 3/4 cups all purpose flour, plus more for dusting; 2 teaspoons baking powder; 1 tablespoon fresh lime zest; 230g unsalted butter, softened; 1 cup superfine sugar; 1 large egg, room temperature and lightly beaten; 1 1/2 teaspoons vanilla extract
 
pineapple buttercream: 230g unsalted butter, softened; 450g powdered sugar, sifted; 1/3 cup fresh pineapple juice; pinch salt; yellow food coloring; green food coloring
 
1 (5cm x 9cm) pineapple shaped cookie cutter
 
Directions:
1. For cookies: Preheat oven to 200˚C.
 
2. In a mixing bowl, combine flour, baking powder and lime zest. Whisk together and set aside.
 
3. In a stand mixer, fitted with a paddle attachment (or with a hand mixer), cream together butter and sugar. Until light and fluffy.
 
4. Add egg and vanilla to the butter mixture and continue to mix together.
 
5. Stir the dry mixture into the wet mixture and beat together until smooth dough forms, scraping down the sides of the bowl as needed.
 
6. Lightly dust a clan surface and roll the dough out until about 5mm thick.
 
7. Using your pineapple cookie cutter, cut out as many cookies as possible, rerolling the dough scraps as needed.
 
8. Transfer cookies onto a parchment lined baking sheet, about 4cm apart and bake for 7-9 minutes or until the cookies have just baked through and are barely brown around the edges.
 
9. Allow cookies to cool completely before frosting.
 
10. Pineapple buttercream: In a mixing bowl beat butter until light and fluffy. Add sugar, 1 cup at a time, until fully incorporated (the mixture will be extra stiff and thick at this point). Beat in pineapple juice, 1-2 tablespoons at a time until fully incorporated and the buttercream is light and fluffy.
 
11. To assemble: Divide the buttercream into 2 mixing bowls. The first bowl should have 3/4 of the buttercream mixture with the remaining buttercream in the second bowl. Add a couple drops of yellow food coloring into the first batch and a couple drops of green into the second (if using professional grade, you’ll only need a drop or two the size of a pinhead) and mix together until smooth and each buttercream batch is uniformly one color.
 
12. Fill a piping bag, fitted with a small star tip, with the yellow buttercream. Pipe small beads of buttercream, at a 45˚angle, in straight rows, over the rounded base of the cookie.
 
13. Once all the bodies of the cookies have been frosted, fill another piping bag, fitted with a small circle tip, with the green colored buttercream.
 
14. Pipe the green buttercream over the leafy tops of the pineapple cookies to finish decorating.
 
15. Set cookies aside and allow buttercream to slightly hardened. Serve.

**These finished cookies can be stored in an airtight container and refrigerated for up to a week or frozen for up to 2 months. (if freezing, do not frost cookies until defrosted and ready to use)**

 
 
My adorable first-cousins-twice-removed, Vivian and Max, used their artistic expertise to decorate these biscuits made from the above recipe recommended by Katrina (the added lime zest was an inspired ingredient), Anne



 
This lovely design by Vivian shows the sun surrounded by planets, topped with a rainbow!


 
YUM!
 

I love these "storybook cookies" in Jean Bowrings' New Cake Decorating Book, 1st printed 1969 Melbourne. She says "baking cookies like those in our colour picture is fun the whole family can enjoy."


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