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Recipe: Pineapple Cookies

Posted by Lisa Courtney on

Whether it's for a Luau party, fruity fiesta, or tropical bash these little babies will go down a treat!  Firstly you need to make a batch of your favourite cookie dough.  Here’s the one I have used...

175g unsalted butter, softened              1 egg

200g caster sugar                                   1 egg yolk

375g plain flour, sifted                           1 ½ tsp vanilla essence

Mix butter, sugar and vanilla in a food processor until smooth.  Add sifted flour, egg and egg yolk and process till you have a smooth dough.

Split dough in half and roll out between two sheets of baking paper till about 5mm thick (this makes clean up a breeze).  Refrigerate till firm.

Preheat your oven to 175°c.   Cut out your pineapples using a mini pineapple cookie cutter.  Place on a lined cookie sheet and bake for 10-12mins.  Cool on a wire rack.

Then you need Royal icing

3 level tbsp of meringue powder

500g icing sugar, sifted

6 tbsp lukewarm water

Mix icing sugar and meringue powder in a freestanding electric mixer on low speed till blended.   Add water and mix for 10min on medium speed.  Keep covered with a damp cloth until you are ready to use it as it dries out quickly.

Now the fun part.....decorating!

Firstly you will need to colour your royal icing.  Some green, a tiny bit of the lightest brown and the rest yellow.

Put a small amount of green icing in a piping bag with a small round tip (I used tip #2) and pipe your ‘leaves’ on like the picture shows.

Next place about 1/3 of your yellow icing in a piping bag and pipe a thin line round the outline of the pineapple...try to keep close to the edges!

The next part is called ‘flooding’.  Water down the remainder of your yellow icing with 1-2tbsp of lukewarm water (you want it to be runny so it will ‘flood’ inside the outline you have just made).  Place the icing in the piping bag you used earlier and fill in your pineapples.  It should settle into a smooth surface

To add a bit of texture and sparkle to our cookies we added yellow crystal sugar while the royal icing was still wet.

For the final touch place your light brown icing in a piping bag fitted with the smallest round tip.  Pipe the diamond shape over the top of the cookie with dots in each diamond to make it look realistic.

You’re done!


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