Make Ahead
Piña Colada Rum Cups
Prep Time: 35 Minutes Start to Finish: 1 Hour 5 Minutes 3 dozen cookie cups
- Cookie Cups
- ¾ cup butter, softened
- 1 cup granulated sugar
- 1 egg
- ¼ teaspoon rum extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- ½ teaspoon salt
- Filling
- 3 cups powdered sugar
- ⅓ cup butter, softened
- ⅛ teaspoon rum extract
- 1 to 2 tablespoons milk
- 1 can (8 oz) crushed pineapple, drained, patted dry
- 2 tablespoons shredded coconut, toasted
1 Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.
2 In medium bowl, beat ¾ cup butter and the granulated sugar with electric mixer on medium speed 2 minutes or until smooth and creamy. Beat in egg and ¼ teaspoon rum extract until well blended. On low speed, beat in flour, baking soda, cream of tartar and salt about 1 minute or until dough forms.
3 Shape dough into 36 (1¼-inch) balls. Place 1 ball in each muffin cup.
4 Bake 10 to 12 minutes or until set and edges are light golden brown. Using end of wooden spoon handle, press 1-inch-deep indentation in center of each cookie to form a cup. Run knife around edges of cookie cups to loosen. Cool completely, about 15 minutes. Remove from pans to cooling racks.
5 In large bowl, beat powdered sugar and ⅓ cup butter with electric mixer on low speed until well blended. Add ⅛ teaspoon rum extract and 1 tablespoon milk; beat until smooth and spreadable, adding additional milk, 1 teaspoon at a time, if needed for desired consistency. Stir in pineapple.
6 Spoon about 2 teaspoons filling into each cookie cup. Sprinkle with coconut. Store on plate in refrigerator, loosely covered with plastic wrap.
1 Cookie Cup: Calories 140; Total Fat 6g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 22g (Dietary Fiber 0g); Protein 1g Exchanges: 1½ Other Carbohydrate, 1 Fat Carbohydrate Choices: 1½
Make-Ahead Magic Make and bake the cookie cups as directed. Place cooled unfilled cups in plastic storage container or resealable freezer plastic bag; keep frozen up to 2 months. Thaw at room temperature about 30 minutes or until completely thawed. Fill as directed.
Kitchen Secrets To toast coconut, heat oven to 350°F. Spread coconut in ungreased shallow pan. Bake uncovered 5 to 7 minutes, stirring occasionally, until golden brown.
