Frangipane Cookies
Ingredients
- 15 tbsp butter, softened
- 1 tsp coconut extract ⓘ
- 2 tsp lime zest ⓘ
- 1/3 cup granulated sugar ⓘ
- 1 2/3 cups all-purpose flour, sifted ⓘ
- 1/4 cup rice flour, sifted ⓘ
- 1/3 cup desiccated coconut ⓘ
- 2 oz dried pineapple
- 1 tbsp purple sprinkles, to decorate
- None None FOR THE FONDANT ICING ⓘ
- 10.5 oz poured fondant icing, chopped ⓘ
Instructions
- Beat butter, coconut extract, lime zest and sugar until smooth. Stir in flour, coconut and pineapple, in 2 batches. Transfer to a floured work surface and knead until smooth. Roll out between 2 sheets of parchment paper until 1/4 inch thick then chill for 30 mins.
- Preheat oven to 325°F. Grease 3 - 12-cup muffin pans. Using 2 3/4 inch flower cookie cutter, cut 28 flowers from dough. Place in muffin recesses and bake for 10 mins. Let cool in pans.
- To make fondant icing, stir fondant in a small bowl over a double boiler until smooth. Stir in egg white until smooth then tint pink with food coloring. Using a metal spatula dipped in hot water, spread pink icing quickly over cookies. Sprinkle purple sprinkles into the center of flowers.
Nutrition & Diet Analysis (per serving)
727
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).