Pineapple and Coconut Palm Tree Sugar Cookies
 
 
Author:
Adapted from: Crisco Ultimate Sugar Cookies
Makes: approximately 28 cookies
Ingredients
  • 1 cup butter flavor vegetable shortening (Crisco)
  • 1 cup granulated sugar
  • 1 large egg, room temperature
  • 2 tablespoons milk
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • Food Coloring: green, yellow
  • 1 teaspoon cocoa powder
  • Coconut and Pineapple flavoring (optional)
Directions
  1. In the bowl of an electric mixer, beat together shortening and sugar until light and fluffy (about 3 minutes)
  2. Thoroughly mix in egg, milk and vanilla.
  3. In a medium bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the flour mixture to the shortening mixture until combined.
  5. For making the colored doughs, remove 2 portions of dough, ¼ cup each and one ½ cup portion of dough.
  6. Refrigerate remaining dough for about an hour for easier handling.
  7. WHEN READY TO BAKE: Preheat oven to 350° F. Line a baking sheet with parchment paper.
  8. Roll out uncolored dough to ¼" between two sheets of parchment, cut into circles and place on prepared cookie sheet, at least 1" apart.
  9. FOR COCONUT PALM TREE COOKIES: In a small bowl combine ¼ cup of dough with 1 teaspoon of coco and 1-2 drops of coconut flavoring (optional).Mix with hands or a spoon until evenly colored. In another small bowl combine ½ cup of dough with 2-3 drops of green food coloring gel. Mix with hands or a spoon until evenly colored. Roll out each colored dough to ⅛", between two sheets of parchment paper, . Freeze on a flat surface for about 15 minutes or until firm. Use the edge of a large round cookie cutter (or a knife) to cut tree trunks from the brown dough. Place on cut out circle cookies. Use a large piping tip to cut overlapping circles from the green dough. Use a small knife to cut the oval at the center of the circles in half vertically. Add the green palm fronds to the tops of the tree trunks. Roll three tiny balls of brown dough for each tree and place them on top of the green palms. Place a small square of parchment on top of a cookie and use a rolling pin to very gently press the colored dough into the cookie. Repeat for all of the cookies. If the circle dough cracks on the edges, just press back together before baking.
  10. FOR PINEAPPLE COOKIES: In a small bowl combine ¼ cup of dough with 2 drops of yellow food coloring gel and 1-2 drops of pineapple flavor. Mix with hands or a spoon until evenly colored. Between two sheets of parchment paper, Roll out to ⅛". Freeze on a flat surface for about 15 minutes or until firm. When the colored dough is firm, use an elongated measuring spoon (or a knife) to cut 14 half ovals from the yellow dough. Press in the bottom corners to resemble the bottom of a pineapple. Place pineapples on circle cookies. Use a piping tip to cut overlapping circles from the green dough. Use a small knife to cut the oval at the center of the circles in half vertically. Add the green leaves to the tops of the pineapples. Place a small square of parchment on top of a cookie and use a rolling pin to very gently press the colored dough into the cookie. Repeat for all of the cookies. If the circle dough cracks on the edges, just press back together before baking. Lightly run the prongs of a fork diagonally across the surface of the pineapples to create texture.
  11. Bake for 8-10 minutes. Cookies are done when bottom edges are just turning golden.
  12. Cool for 5 minutes on the baking sheet before transferring to a wire cooling rack.
  13. Store in an airtight container at room temperature for up to 10 days.
Packing tips
Double wrap pairs of cookies (with bottoms together) in plastic wrap. Then place columns of wrapped cookies snuggly in an airtight container or zip lock bag.
Recipe by The Monday Box at http://themondaybox.com/2015/08/palm-tree-pineapple-sugar-cookies-for-military-care-package-16/