Tropical Punch Cookies
These Tropical Punch Cookies are so pretty, they would make a great addition to a Buffet Table, or a Cookie Tray, or anywhere you decide to serve them. The bright Pink and Green colors give these cookies such a fun vibe, and the flavors are really wonderful. You could even serve these at a Brunch, or Luncheon, and they’re sure to be a hit. Keep this one in your favorites.
HERE’S WHAT YOU NEED:
2 Sticks of Butter – softened
1 cup of Sugar
1 Tablespoon of Vanilla
3 cups of Flour
1 Tablespoon of Baking Powder
FOR THE FROSTING:
1 stick of Butter – softened
8 ounces of Cream Cheese – softened
1/2 teaspoon of Vanilla
2 Tablespoons of Heavy Cream
1 32 ounce bag of Powdered Sugar
Pink and Green Food Coloring Gel
Molds for Palm Trees, Flamingo’s, and Leaves – Amazon.com: Hawaiian Tropica Fondant Mold,Flamingo Cake Decorations Tropical Silicone Molds Tropical Cake Topper Flamingo Palm Leaves Silicone Molds Hawaiian Cake Decorating Summer Beach Party: Home & Kitchen
2 cups of White Chocolate Almond Bark – melted
Neon Pink Food Coloring Gel
Green Food Coloring Gel – Lime, and Leaf Green colors
HERE’S WHAT YOU DO:
In the mixing bowl of a stand mixer, using the Whisk attachment, add the Butter, Sugar, Vanilla, and Egg, and blend until light and fluffy. In a separate bowl, add the Flour, and Baking Powder, and stir well to blend. Add the Flour a little at a time and mix on low to blend, until all the Flour is added. Remove the Whisk attachment, and use the paddle. Continue to blend the Cookie dough until it’s completely blended and a smooth ball starts to form. Scrape down the mixing bowl as needed. Divide the Cookie Dough in half, and remove one of the halves from the mixing bowl. Place 2 or 3 drops of the Pink Food Coloring Gel on the Dough in the mixing bowl, and mix on low to blend the color into the dough.
Add a couple more drops of Food Coloring Gel if the Pink is not bright enough. When the dough is all pink, remove from the mixing bowl, and place the other half of the dough back in the mixing bowl, and drop 2 or 3 drops of the Green Food Coloring Gel into the dough, and mix. Add more Green Food Coloring Gel if needed, and mix until all the dough is Green..
Line two cookie sheets with Parchment paper, and roll the cookie dough into small balls, about 1 inch balls, and place the balls on the Parchment paper. Bake at 350 degrees for about 15 minutes, or just until the cookies start to turn a light golden brown around the edges. About half way through baking the cookies, check the oven, and the cookies may have started to crack a little. Take a flat bottom glass, dip it in Sugar before lightly applying to each cookie – smash the cookies very gently, and slightly, making them a little flatter, and spread out a little more. This will give the cookies the crinkle look.
When the cookies are done, remove from the oven to a wire rack to cool completely. While cookies are cooling, melt the White Chocolate in a bowl in the Microwave, and when melted, Divide the melted Chocolate into two bowls. Color one bowl Pink, and one bowl Green, using Lime Green in half of the bowl, and Leaf Green in the other half. Fill the Flamingo Molds with the Pink – White Chocolate, and Fill the Palm Tree Molds with the Lime Green Color, and the Leaves with the Leaf Green color. Let sit for a few minutes, then place the Molds in the refrigerator to completely set the White Chocolate. While the Molds are setting, make the Frosting.
In the mixing bowl of a stand mixer, add the softened Butter, and Cream Cheese, and blend to combine. Add the Vanilla, and Heavy Cream, and mix. Add the Powdered Sugar a little at a time, blending after each addition, until the Frosting is smooth and fluffy. Divide the Frosting in half, and place each half in a bowl. Color one bowl Pink, and one bowl Lime Green.
Using Plastic wrap (Glad wrap) tear off a piece about 12 inches wide, and place the Frosting length-wise, side by side, in the middle of the plastic wrap; it will look like a long ribbon of Frosting. Then, roll the plastic wrap around the Frosting, making sure to keep it long, or length-wise like a long ribbon. Twist the ends of the plastic wrap SEE PHOTO – Snip the end off of the Plastic wrap, on one end only, and place it in a Pastry bag with the large Star Tip. Pipe the Frosting onto the cookies, using a swirling motion, and bring it up to a point. Place a White Chocolate Flamingo, Palm Tree, or Leaf on the top of each cookie. Allow the Frosting to set or firm up a bit, about 30 minutes. Serve, and Enjoy!
Makes approximately 40 Cookies
NOTE: See Link to the Molds for the Flamingo’s, Palm Trees, and Leaves. You might need a little more than 2 cups of Chocolate, so make sure you have enough White Melting Chocolate if needed. I used the White Chocolate Almond Bark, but you can use any melting Chocolate you prefer.