Caribbean Sugar Cookies Recipes

Steps:

• Heat oven to 350°F. In large bowl, stir cookie mix, coconut, lime peel, lime juice, butter and egg until soft dough forms.
• Drop dough by level tablespoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Cool completely, about 15 minutes.
• With small strainer, sift powdered sugar over cooled cookies. Store covered at room temperature.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream butter & sugar along with the vanilla extract, until mixture is fluffy & light.
• In a bowl, whisk together flour & salt, then, 1/2 cup at a time, add it to the butter mixture, beating well after each addition.
• Scoop dough onto the center of a large ungreased, 9-inch square baking pan, & using a spatula spread it out evenly.
• Bake the huge cookie on the center rack of the oven until firm to the touch & golden brown, about 35 minutes.
• Remove the pan from the oven & cut the 9-inch square cookie into 1 1/2-inch squares, making 36 smaller cookies.
• Place them on a wire rack to cool before eating.

Steps:

• FOR COOKIES: Sift together flour and salt and set aside. Cream butter and sugar together until pale yellow and fluffy, about 6 mins in stand mixer or 10 mins in hand mixer. Add egg and mixed essence and beat until well combined, about 45 seconds. Add flour mixture in three equal batches, stirring well after each addition. Divide dough into 2 disks and wrap in plastic wrap. Chill for at least 1 hour or until firm. Preheat oven to 350 degrees. Line cookie sheets with parchment. Flour work surface lightly and roll each disk out to 1/4 inch thickness. Cut with cookie cutters. Bake for 12 minutes. FOR MIXED ESSENCE: Using a mortar and pestle, crush the cinnamon stick into small pieces about 1/3 inch long. Place the cinnamon in a small, sealable container with the grated nutmeg and the rum. Set aside in a cool, dark cupboard for 1 - 2 weeks. Check the mixture every 1 - 2 days; add more rum if necessary. Strain the rum mixture into a sealable, dark glass jar and add the remaining ingredients. Seal,shake gently, store in cool, dry place. Use in baked goods in place of vanilla. FOR ICING: I like to use food coloring to mix bright tropical colors like lime green, pink, light orange and turquoise. In the bowl of a stand mixer, using the whisk attachment, combine the powdered sugar and meringue powder and whisk for 10 seconds to combine. Add rum to the mixture along with 1/4 cup water and whisk for 5 to 7 minutes using stand mixer, 8 to 10 minutes with hand mixer, or 12 minutes by hand, adding more water as necessary to form a thick glossy icing. Test the consistency by spooning up some of the icing and allowing it to drizzle back into the icing on the bowl; if it remains on the surface for a few seconds before being absorbed it is ready. Divide the icing into smaller bowls and add colors.