Summer is the season where I seem to bake the most- which is odd since it is usually blazing hot out, but I love desserts and with summer fruits everywhere, the little homemaker in me just can’t help it.
Pina Colada Cookie Crisps
Sunshine, sweet tea, reading a book under a tree, the smell of a beach and sun tan lotion, and lemons in a pretty bowl are some of my favorite summer-time sights. This cookie recipe is from Martha Stewart but since i am more like a “Betty” then a “Martha”, I wanted to share with you this very yummy cookie recipe with an added twist.
You get extra bonus points if you can go through the whole time making these without singing “Escape- the pina colada song”
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 cup confectioners’ sugar
- Finely grated zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 tablespoon coconut extract
- 1 3/4 cups plus 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/4 teaspoon coarse salt
- Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lemon zest and juice and extract, and mix until fluffy.
This is the part where I busted out in song and my kids looked at me like I was a little loopy. But hey, I had a nice groove going on and I had great acoustics in the kitchen.
- Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
- Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
Call me crazy but no where was a ruler in any of my baking tools or drawers. In fact, it is a miracle if I find all the measuring spoons in one place in the kitchen. Just roll out your cookie log to your liking!
If you are more the “Martha”, she has a neat trick to roll your cookie log out to an exact measurement and slide it into an old paper towel cardboard tube and then put that in the fridge. This will hold the shape and avoid little fingers from digging into it.
- Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake cookies until barely golden, about 13 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool slightly, 8 to 10 minutes. While still warm, toss cookies with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks
Now, grab some cookies, your kiddos, a blanket and share some favorite summer time memories with your kiddos. Giggle along with them when the powdered sugar gets on their nose. If outside is not an option, have a dance party in the house and sing along to your favorite summer song!
If you want to dig deep into your Martha side, here is the original recipe.