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Ingredientes
- 1/2 c. granulated sugar
- 1/3 c. butter, softened
- 2 Large eggs
- 1/3 c. pineapple preserves
- 1/2 teaspoon baking pwdr
- 1/2 teaspoon salt
- 1/2 teaspoon rum extract
- 1 3/4 c. all purpose flour
- 1/4 c. flaked coconut
Direcciones
- Heat oven to 350 degrees. For cookies, in large mixer bowl, combine sugar, butter, Large eggs, preserves, baking pwdr, salt and rum extract. Beat at low speed, scraping bowl often till well mixed, 1 to 2 min. Stir in flour and coconut till well mixed, 2 to 3 min. Drop rounded teaspoonfuls of dough 2" apart onto greased cookie sheets. Bake for 8 to 12 min or possibly till edges are lightly browned. Remove immediately. Cold completely.
- For frosting, in small mixer bowl, combine powdered sugar, butter, water and rum extract. Beat at medium speed, scraping bowl often, till light and fluffy, 1 to 2 min. Spread over cooled cookies. Sprinkle tops with toasted coconut. Makes about 3 dozen cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 318 | |
| Calories from Fat 112 | 35% |
| Total Fat 12.8g | 16% |
| Saturated Fat 7.56g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 395mg | 16% |
| Potassium 71mg | 2% |
| Total Carbs 44.93g | 12% |
| Dietary Fiber 1.1g | 4% |
| Sugars 17.04g | 11% |
| Protein 6.0g | 10% |
