Pineap­ple Co­conut Tassies

Taste of Home - - Contest -

Th­ese cook­ies may sound and look fancy, but they’re rather easy to make. The sim­plic­ity means they’re an ideal choice for bak­ing with chil­dren. —Con­nie Shuff, York, PA Prep: 40 min. • Bake: 20 min./batch + cool­ing • Makes: 40 cook­ies 1 cup un­salted but­ter, soft­ened ¹ ₂ cup con­fec­tion­ers’ sugar 1 tsp. vanilla ex­tract

2 cups cake flour

2 Tbsp. corn­starch

¹ ₂ tsp. salt

FILL­ING 1¹ ₂ cups sweet­ened

shred­ded co­conut

1 cup pineap­ple ice cream top­ping ¹ ₂ cup sugar ¹ ₄ cup chopped macadamia nuts 1 large egg, room tem­per­a­ture 2 tsp. corn­starch IC­ING

¹ ₂ cup con­fec­tion­ers’ sugar 1 Tbsp. 2% milk

¹ ₂ tsp. co­conut ex­tract

1. Pre­heat oven to 350°. Cream the but­ter and con­fec­tion­ers’ sugar un­til light and fluffy. Beat in the vanilla. In an­other bowl, whisk flour, corn­starch and salt; grad­u­ally beat into creamed mix­ture. Shape the dough into 1-in. balls; press evenly onto the bot­tom and up the sides of 40 greased and floured mini-muf­fin cups.

2. In a bowl, mix co­conut, ice cream top­ping, sugar, macadamia nuts, egg and corn­starch. Place 1 Tbsp. in each cup. Bake un­til edges are golden and fill­ing is puffed, 20-25 min­utes. Cool in pans 5-10 min­utes. Care­fully re­move to wire racks to cool.

3. In a small bowl, com­bine the ic­ing ingredients. Driz­zle over cook­ies; let dry com­pletely.

1 cookie: 136 cal., 7g fat (4g sat. fat), 17mg chol., 48mg sod., 19g carb.

(9g sug­ars, 0 fiber), 1g pro.

Pineap­ple Co­conut Tassies

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