Ingredients for Pina Colada Spritz Cookies
- ½ cup caster sugar
- ¼ cup packed brown sugar
- Unsalted Butter
- 1 large egg
- 1 tablespoon lemon juice
- Lemon, Zest Of
- Almond Extract
- 1 teaspoon coconut extract
- ½ teaspoon salt
- All Purpose Flour
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How to Make Pina Colada Spritz Cookies
- Preheat oven to 400°F (200°C).
- In a large mixing bowl, cream together 1 cup (2 sticks) unsalted butter, ½ cup caster sugar, and ¼ cup packed brown sugar until light and fluffy.
- Beat in 1 large egg until well combined.
- Add 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon almond extract, and 1 teaspoon coconut extract. Mix until thoroughly combined.
- In a separate bowl, whisk together 3 cups all-purpose flour and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Transfer the dough to a cookie press.
- Press cookies onto ungreased baking sheets, leaving some space between each cookie.
- Bake for 8 minutes, or until edges are lightly golden brown. Rotate baking sheets halfway through for even baking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy these delicious tropical cookies – perfect for your Chinese New Year celebrations!
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
8g
Fat
11g
Carbs
2g
