Sweets and drinksBaked GoodsEurope and North AmericaAbout 30 minutes
For a homemade tin of cookies over the holidays, pineapple spritz cookies are a good choice. They bake light and crisp with a hint of fresh pineapple. The tricky part is the tray, because a dark one browns the bases too fast.
Fresh pineapple juice is the one to use, not bottled juice, since that is what gives the clean, real aroma. The butter and sweetener are beaten at high speed for about 3 minutes until smooth and pale.
This batch weighs about 734g, at roughly 423 calories per 100g.
Method
Heat the oven to 200 degrees C.
Prepare the baking tray, using a light aluminum tray rather than a dark one so the cookies do not scorch. Leave the tray ungreased.
Mix 330g all purpose flour, 1/2 teaspoon baking powder and 1/4 teaspoon salt together.
In another bowl, beat 250g softened unsalted butter with 99g kOBE Monk Fruit Blend at high speed for about 3 minutes until smooth. Add 1 large egg and beat just until combined.
Add the flour mixture and 1 tablespoon fresh pineapple juice and beat until the dough comes together.
Fit a cookie press with the disc of your choice and press the cookies onto the tray.
Bake for about 8 to 10 minutes, until the cookies are golden.
Let the cookies cool and firm up on the tray before moving them to a wire rack to cool completely.
Tips
Use fresh pineapple juice rather than bottled fruit juice.
A light aluminum tray beats a dark one, since a dark tray browns the bases too fast.
Leaving the tray ungreased is what lets the pressed dough grip and hold its shape.
The dough has to stay soft to press through the cookie gun, because cold dough jams it and blurs the pattern.
Let the cookies cool and firm up on the tray before moving them to a wire rack.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.