Best Pineapple Tea Cookies Recipes

PINEAPPLE TEA RECIPE

Steps:

• Gather the ingredients.
• Put your chopping board onto a clean baking tray to catch any juices that might run off. Set your pineapple on the board. Lay it on its side and cut off the base and the top. Reserve them.
• Set the pineapple to sit on the base. Slice off the peel in strips from top to bottom till you've peeled it all. You can be generous with the flesh you remove so you cut off the eyes as well. Reserve the peels.
• Cut up the fruit, slicing flesh off opposite ends, then repeat with the other sides. Reserve the core.
• Put the top, base, peels, and core into a large pot.
• Add the brown sugar, vanilla extract, cinnamon stick, cloves, and 8 cups of the water.
• In a blender, combine the ginger with 1 cup of the water. Blend on medium until thick and the fibers are broken down, about 30 to 45 seconds. Add the mix into the pot of pineapple peels and rinse out with the remaining 1 cup of water.
• Bring to the boil on medium-high heat, about 12 to 15 minutes.
• Turn down and let simmer for 35 to 40 minutes, tasting at the halfway mark. At that time, press down gently on the skins to break up the flesh and release additional pineapple flavor .
• Turn off the heat and let the juice cool down.
• Once cool, pass through a fine sieve/strainer and discard the solids. You could also pass through a cheesecloth/nut milk bag.
• Decant into bottles and refrigerate. You will see some sediments settle at the bottom.
• When ready to drink, heat up gently or pour on ice.

PINEAPPLE TEA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.
• Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until edges are light brown, 10 to 12 minutes.
• While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.

SOFT ICED PINEAPPLE COOKIES

Steps:

• 1. Preheat oven to 325
• 2. Drain pineapple but reserve 3 Tablespoons of the juice.
• 3. Cream together the shortening and sugar. Add the egg and mix well. Add the pineapple and vanilla and mix completely.
• 4. Combine flour, baking powder, baking soda and salt. Slowly combine with the wet ingredients until thoroughly mixed.
• 5. Drop by tablespoonfuls onto a greased baking sheet. Optionally you can use a silpat without greasing. Place the cookies about 2" apart.
• 6. Bake at 325 for 17 - 20 minutes or until golden brown. Immediately remove from baking sheet to a cooling rack.
• 7. Combine confectioner sugar and pineapple juice to a smooth spreading consistency. Spred on the tops of the cooled cookies.
• 8. These cookies keep very well in an airtight container and stay nice and soft and moist for a very long time.
• 9. ***** NOTES: I have used fresh pineapple in these cookies and let me tell you, they are even more awesome ! Also, I made this same recipe with fresh oranges and they were delicious. If you like coconut you might consider adding a small amount of that to your batter.