Tropical Isle Cookies
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Pineapple preserves||6 Tablespoon|
|Rum extract||1 Teaspoon|
|Cake flour||2 Cup (32 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Flaked coconut||1⁄2 Cup (8 tbs)|
|Powdered sugar||1 Cup (16 tbs)|
|Pineapple juice||2 Tablespoon|
1. Preheat oven to 350°F. In a large bowl, beat sugar, preserves, and butter with an electric mixer on medium speed until light and fluffy. Beat in eggs and rum extract until well blended.
2. Add cake flour mixed with baking powder and salt and beat until well blended. Stir in coconut.
3. Drop by teaspoonfuls onto greased cookie sheets. Bake 15 to 18 minutes, until edges are light brown. Let cookies cool on sheets 2 minutes, then remove to a rack and let cool completely.
4. In a small bowl, stir together powdered sugar and pineapple juice until blended and smooth. Spread glaze over cooled cookies.