South Seas Sugar Cookies Recipe

South Seas Sugar Cookies Recipe
South Seas Sugar Cookies Recipe photo by Taste of Home
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South Seas Sugar Cookies Recipe

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Also among the "treasures" at our pirate theme party were these yummy soft cookies. They have a mellow honey-lemon flavor and a vibrant almond icing. For a fun Polynesian look, I used pineapple and palm tree cookie cutters to shape them.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min.

Ingredients

  • 1/3 cup butter-flavored shortening
  • 1/3 cup sugar
  • 2/3 cup honey
  • 1 egg
  • 1 teaspoon lemon extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup butter-flavored shortening
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 3-3/4 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • Yellow-gold, brown and green paste food coloring
  • Yellow and orange colored sugar
  • Chocolate chips

Directions

In a large bowl, cream the shortening and sugar until smooth. Beat in the honey, egg and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 7-8 minutes or until set. Remove to wire racks to cool.
For frosting, in a small bowl, beat the butter, shortening, extract, salt, confectioners' sugar until smooth; add enough milk to achieve spreading consistency. Tint 1 cup frosting yellow-gold, 1/2 cup brown and 2-1/2 cups green.
Frost pineapples yellow-gold and tree trunks brown. With a toothpick, draw lines on pineapples; sprinkle with colored sugar.
Cut a small hole in the corner of a pastry or plastic bag; insert #21 star tip. Fill the bag with green frosting; pipe leaves on pineapples and palm trees. Add chocolate chips to palm trees for coconuts. Yield: about 2 dozen.
Originally published as South Seas Sugar Cookies in Taste of Home August/September 2001, p36

  • 1/3 cup butter-flavored shortening
  • 1/3 cup sugar
  • 2/3 cup honey
  • 1 egg
  • 1 teaspoon lemon extract
  • 2-3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • FROSTING:
  • 1/2 cup butter, softened
  • 1/4 cup butter-flavored shortening
  • 1/2 teaspoon almond extract
  • 1/8 teaspoon salt
  • 3-3/4 cups confectioners' sugar
  • 3 to 4 tablespoons milk
  • Yellow-gold, brown and green paste food coloring
  • Yellow and orange colored sugar
  • Chocolate chips
  1. In a large bowl, cream the shortening and sugar until smooth. Beat in the honey, egg and extract. Combine the flour, salt and baking soda; gradually add to creamed mixture. Cover and refrigerate for 4 hours or until easy to handle.
  2. On a lightly floured surface, roll out dough to 1/4-in. thickness; cut with pineapple and palm tree cookie cutters dipped in flour. Place 1 in. apart on greased baking sheets. Bake at 375° for 7-8 minutes or until set. Remove to wire racks to cool.
  3. For frosting, in a small bowl, beat the butter, shortening, extract, salt, confectioners' sugar until smooth; add enough milk to achieve spreading consistency. Tint 1 cup frosting yellow-gold, 1/2 cup brown and 2-1/2 cups green.
  4. Frost pineapples yellow-gold and tree trunks brown. With a toothpick, draw lines on pineapples; sprinkle with colored sugar.
  5. Cut a small hole in the corner of a pastry or plastic bag; insert #21 star tip. Fill the bag with green frosting; pipe leaves on pineapples and palm trees. Add chocolate chips to palm trees for coconuts. Yield: about 2 dozen.
Originally published as South Seas Sugar Cookies in Taste of Home August/September 2001, p36

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