Pineapple Spritz Cookies

Rating: 2.70 / 5.00 (20 Votes)

Total time: 45 min

Servings: 2.0 (servings)


For the dough:


For the pineapple shortbread, beat eggs, powdered sugar, vanilla sugar and butter until fluffy. Then fold in the coconut flakes, add the rum and mix with flour.

Let the mixture rest in the refrigerator for about 1/2 hour. Using a piping bag, pipe circles onto a greased baking sheet. Press a well in the center and fill it with pineapple jam.

Bake over medium heat.

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