May 23, 2016

Pineapple Sugar Cookies

Ananas, piñas, trái thơ goes by many names but my friends and family know that pineapples are my absolute favorite fruit in the whole world.  I like to make a summer-themed sugar cookie that I gift to family and friends and when I found this fantastic pineapple cutter at Williams-Sonoma I knew what I was doing for this year's theme.  Here's my homage to the "ananas comosus" and I'm loving how they turned out. 

My love of the pineapple probably borders on the obsessive.  If there's a pineapple in or on something you can pretty much guarantee I'll buy it.  We're talking iPhone cases, wallpaper, necklace, shoes - bought them, received them, love them, done!  

Did you know that the pineapple is a symbol of welcome and hospitality?  Maybe that's why I'm so drawn to this fruit.   Colonial sea captains returning from the Caribbean would spear a pineapple on their fence post to let friends know they had arrived home safely and serve as an invitation to come and visit.  How cool is that? 


Vanilla Sugar Cookie
1 cup butter, at room temperature
1 cup granulated sugar
1 egg
1 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees.

In a standing mixer with the paddle attachment, beat butter and sugar until light and fluffy.  Add egg and vanilla extract and combine until egg is completely incorporated.  Add flour, baking powder and salt and mix until no trace of dry ingredients remain.

Roll out dough on a lightly floured surface to about 1/4" thickness and cut out shapes using cookie cutters.  
Place on a parchment lined baking sheet.  Bake for about 18 minutes or until golden brown.

Royal Icing
2 cups powdered sugar
3 tablespoons meringue powder
1/4 cup warm water
gel food coloring

Mix powdered sugar and meringue powder in mixer until well combined.  Slowly add water and mix until you get the consistency you want*.  Add food coloring to achieve your desired color.

For outlining: consistency should be like glue paste

For flooding: add enough water so that the consistency is pretty runny

* Note: Royal Icing is extremely forgiving.  If you find you've added too much water and the icing is too runny, just add more powdered sugar.  Vice versa if your icing is too thick.


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