Happy Birthday, America!
Baking birthday cookies is a sweet way to celebrate the Fourth of July. Since cookies is one of America’s favorite foods, and pina colada is a popular tropical drink, let’s combine them into one delicious package called pina colada cookies.
These soft and moist cookies need a touch of rum, but the alcohol will evaporate during baking.
|Unsalted butter,||½ cup or 1 stick|
|All purpose flour||2 cups|
|Baking soda||¼ tsp|
|Crushed pineapple, drained||½ cup|
|Flaked coconut||2/3 cup|
|Peanuts, coarsely chopped||1 cup|
- Preheat oven to 350 degrees Fahrenheit, and line cookie sheets with parchment paper.
- Cream softened butter and sugar on medium speed until thoroughly combined.
- Mix in eggs and rum.
- Fold in flour, baking soda, and salt. Then add crushed pineapple, coconut flakes, and chopped peanuts.
- Drop dough by tablespoons onto prepared cookie sheets, spacing about 2-inches apart.
- Bake for 15 – 20 minutes or until lightly browned.
- Transfer cookies to wire racks to cool completely. Store pina colada cookies in an airtight container. This recipe makes about 3 dozen cookies.
- Dust cookies with confectioners’ sugar before serving if desired. Macadamia nuts is a good substitute for peanuts.
I adapted this recipe for pina colada birthday cookies from Sweet Maria’s Cookie Jar by Maria Bruscino Sanchez. First edition: October 2002. St. Martin’s Griffin, N.Y.