Ingredients
Method
For the Cookies:
- In a large bowl, whisk together dry ingredients and set aside.
- In a large mixing bowl, cream butter and sugar together until light and fluffy (about 3 minutes). Add 2 eggs and mix, beat in sour cream.
- Slowly add in dry ingredients a half cup at a time until all the dry ingredients are incorporated and a dough forms. Beat in pineapple extract if desired and fold in crushed pineapple. Refrigerate overnight.
- When ready to bake, preheat oven to 375°F and line baking sheet(s) with parchment paper.
- On a well floured work station, roll out ⅓ of dough (place the rest back in the fridge.) Roll dough with a well floured rolling pin to a ⅓ inch thick. (Dough can get very sticky so roll slowly and make sure the work station is well floured.) Cut with a pineapple shaped cookie cutter, or any desired cookie cutter. Bake cookies for 8-10 minutes. Let cool. Repeat with the rest of the dough.
For the Royal Icing.
- In a large bowl with a hand mixer or in a stand mixer with a whisk attachment, beat egg whites on high until soft peaks start to form. Add in powdered sugar slowly and mix until all is combined. Add in vanilla and mix.
- To make pineapple design: Dye ⅔ of icing light yellow. Dye ½ of the remaining icing a slightly lighter yellow and the other ½ green. Pour each icing color in a piping bag with a wilton 2 tip. Start with outlining the "body of the pineapple" with the darker yellow and fill it in.Tip: shake/tap the cookie lightly on work surface to achieve a smooth look. Once dry, add lines with the lighter yellow and let dry. Then outline the stem in green and fill in. Let cookies completely dry before packaging.