Tropical Breeze Cookies are crispy, fruity cookies with a buttery character reminiscent of shortbread made from refrigerated dough and sliced.
Tropical Breeze Cookies
By Sue Lau | Palatable Pastime
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Tropical Breeze Cookies is my recipe of the day with the blogging group From Our Dinner Table. We group up weekly to share recipes on various topics. This week we are offering some of our favorite cookies to share for the holidays and beyond.
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I first made these back in 2005 as part of a contest to develop recipes using a set number of ingredients from a pre-constructed list at Food.com. However, I didn’t hang around long enough to put them in the contest. But they turned out really good. I eventually posted the recipe there in 2008 (I have had an “on again/off again” relationship with that website, but what can you do?)
This season I have updated the cookies very slightly to give an even more tropical feel.
I like these cookies a lot and find them to be a bit like shortbread, only fruitier and more festive. One of the best things about this recipe is that you can make the dough, then finish them later when you have more time since it is a refrigerated dough. Things can be so hectic around the holidays!
I hope you enjoy them as much as I do and find them to be a real “winner” on your holiday cookie trays.
Holiday Cookie Exchange Recipes
- Chocolate Ginger Crinkle Cookies from A Kitchen Hoor’s Adventures
- Coconut Almond Cookies from Magical Ingredients
- Cook’s Illustrated Perfect Chocolate Chip Cookies from Hezzi-D’s Books and Cooks
- Embossed Gingerbread Cookies from Inger Wilkerson
- Stained Glass Window Cookies from That Recipe
- Tropical Breeze Cookies from Palatable Pastime
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Tropical Breeze Cookies
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Tropical Breeze Cookies:
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Tropical Breeze Cookies
Equipment
- Wax paper
- Electric Mixer
Ingredients
- 1 cup butter softened
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon rum extract
- 1 teaspoon orange extract
- 2 1/4 cups all-purpose flour
- 1/2 cup chopped roasted macadamia nuts
- 1/2 cup sweetened flaked coconut
- 1/2 cup chopped dried pineapple
- 1/2 cup chopped dried banana chips
- 1/2 cup golden raisins
Instructions
- In an electric mixer, cream together softened butter, and sugars until smooth.
- Add egg, vanilla, rum and orange extracts, mixing well.
- Add flour gradually to mix.
- Then fold in the macadamias, coconut, pineapple bits, chopped banana chips and golden raisins.
- Mix together until a nice dough forms, but do not overmix.
- Divide dough into 2 parts, and place each part onto waxed paper.
- Using your hands, form each into a long log about 2-inches in diameter and approximately 9-inches long.
- Roll waxed paper up around dough, crimp ends and tie off with twistie ties and refrigerate 6 hours or overnight.
- The next day, preheat oven to 350°F.
- Slice chilled dough into 1/4 inch thick rounds and either place on parchment on a cookie sheet or on an ungreased baking sheet.
- Bake for 13-15 minutes or until firm and golden around edges (time may vary with how thick or cold they are).
- Allow cookies to cool on sheet for 1-2 minutes before finishing cooling on a wire rack.
- Store cookies in an airtight container.
Notes
Nutrition
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This post has been updated from 12.02.13 for recipe content, recipe card and photography. Use the contact button if further information is needed about the older recipe version.
Yum! I love all the dried fruit in these cookies, they sound so yummy
These look so delicious! I love all the mix ins to these cookies. So pretty and so yummy.