|Photo Credit: SmartyGirl Lemon Cream Cheese Cookie Dip|
For the past week, my husband and I have been on a fresh pineapple eating rampage. It was so thirst-quenching between rides at Disneyland that we parted with our money to buy Dole pineapple by the spear in Adventureland. When we returned home from vacation, the fresh pineapple thirst remained. I bought fresh whole pineapple from Trader Joe’s for $3.99, two days in a row.
You would think that after Palm Sunday, our taste for the tropical would have waned. Nope. It’s nearing Good Friday and I made Ginger Pineapple Carrot Cake Cookies for the holiday. Disclosure: I have not been paid to endorse any company, brand, product or blog.
|Photo Credit: SmartyGirl Easter Treats Tropical Carrot Cake Cookies|
You can serve up these Tropical Easter Treats too!
If fresh pineapple isn’t available you can use canned crushed pineapple. Remember the shredded carrots though.
1 stick unsalted butter melted
1/2 cup white granulated sugar
2 TB dark molasses
3/4 cup bread flour
1/2 tsp ground ginger
1 tsp ground cinnamon
1 cup dry uncooked oatmeal
1/4 tsp sea salt
1/2 tsp vanilla extract
3/4 cup shredded carrots
1/4 cup flaked coconut
1/4 cup almond meal
1/4 cup raisins
1/4 cup crushed pineapple
Preheat oven to 350 degrees Fahrenheit
1. Line a cookie sheet with parchment paper.
2. Mix butter, sugar, molasses vanilla and salt in a large glass mixing bowl.
3. Add egg, spices, raisins oats and flour.
4. Combine almonds, carrots, raisins and coconut into the dough with a wooden spoon.
|Photo Credit: SmartyGirl Cooling Lemon Cream Cheese Icing|
5. Use your clean, bare hands to mold the dough into 1 TB mounds onto the parchment paper. Bake for 23 minutes. Turn the baking sheet around about half-way through the baking process for even browning.
This recipe makes 2 dozen cookies. Bake one batch and evaluate the results. If the dough seems too wet, add a tablespoon more of ground almonds. If the dough seems too dry add a tablespoon of pineapple juice. Then bake the second batch with the necessary adjustments.
I love the wild, rough-hewn look of these cookies.
Serve these spicy, carrot cake cookies with a Cool Lemon Cream Cheese Dip.
2 cups powdered sugar
1 TB pure lemon extract
8 oz cream cheese
Mix lemon extract, cream cheese and sugar together in a small bowl using a fork.
Note: The lemon extract, since it is made of lemon oil, will pack a stronger wallop than fresh lemon zest. You can indulge your guests with a quenelle of dip on individual cookie plates. Hubby likes the dip because he says the cool lemon puts out the fire of the ginger in the tropical cookie. You can reduce the amount of ginger for toddlers’ tastebuds.
You can find alternate Easter cookie recipes such as carrot cake cookie recipes on MarthaStewart.com and BettyCrocker.com.
Happy Spring Holiday!