Pina Colada Sugar Cookie Bars



INGREDIENTS
For the Bars

· 1/2 cup butter, softened

· 1/2 cup brown sugar

· 1/2 cup sugar

· 1 egg

· 1 teaspoon coconut extract

· 1 teaspoon rum extract

· 2 1/2 cups flour

· 1 teaspoon baking powder

· 1/2 teaspoon salt

· 1 cup sweetened shredded coconut

For the Frosting

· 1/2 cup butter, softened

· 1/4 teaspoon salt

· 1 - 8 ounce can crushed pineapple, drained very well (save juice)

· 4 1/2 cups powdered sugar

· 1 1/2 cups sweetened shredded coconut

· 1 Tablespoon pineapple juice

· 1/2 cup toasted coconut

· 24 cherries with stems, patted dry

· 24 pieces dried pineapple


Instructions
· Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray. 

· Beat the butter and sugars until creamy. Add the egg and extracts and beat again. 

· Stir together the flour, baking powder, salt, and coconut. Slowly add to the sugar mixture and beat until mixed in. 

· Press the cookie dough in the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely. 

· Beat the butter, salt, and pineapple until creamy. Add the sugar and pineapple juice slowly and beat until creamy again. Spread on top of the cooled bars. 

· Spread the shredded coconut on top of the frosting. Sprinkle the toasted coconut on top. 

· Cut the cookies into 24 bars and top each one with a cherry and pineapple piece. Store in a loosely sealed container.

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