No matter how cool you are, you’re probably never gonna be as cool as pineapples wearing shades cool. Pinterest has made chalkboards, foxes, pallets, and owls popular; and, lordy, I don’t know who is responsible for this, but bless them. Pineapples with shades. Here is my ode to the hottest new Pinterest tropic. I mean, topic.
Decorated vanilla sugar cookies with pineapple royal icing. They’re the hipster version of retro pineapple upside down cake. No. Wait. That would be pineapple upside down cake. But, really. Do we care? They’re way too adorbs to worry about such things.
- 2/3 c. shortening
- 3/4 c. sugar
Add & beat together well:
- 2 eggs
- 1 T. vanilla extract
- 1 T. milk
- 2 3/4 c. flour
- 1 tsp. baking powder
- 1/2 tsp. sea salt
Refrigerate dough for about 1 hour. This is an important step. Why? Because it will make the shortening or butter in your cookie dough cold again which will make the dough firmer and this prevents overusing flour while rolling out. Overusing flour creates dry cookies. So be sure to chill, yo.
After dough has chilled, preheat oven at 350F.
Dust clean counter top lightly with flour. Roll out and cut into shapes using a pineapple cookie cutter.
Bake about 15 minutes. Length of time needed for baking depends on how thick you roll your cookies. If you roll your cookies very thin, the baking time may be just 6-8 minutes.
Royal Icing Recipe
- 3 T. meringue powder
- 4 c. sifted confectioners’ sugar
- 5 -6 T. pineapple juice