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Cookies - Tropical Mai Tai

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Unlike other tropical libations that I enjoyed first in the decidedly un-tropical midwest, I actually had to travel to Hawaii for my first Mai Tai.  And it was at a luau no less with my wife.  It was the perfect scene on the Big Island with the sun setting, music in the background and the two of us stuffing ourselves with poi.  Well a guy has got to eat.

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngRum
cherry.pngOrange Curacao

 

 What is the difference?

Hi-Proof Ingredients:

Makes about 55 martini shaped cookies or 80 shot shaped cookies

  • 1 Family size package (17 oz) Cocktail Cookie Hi-Proof Baking Mix
  • 2 TBSP dark rum
  • 2 TBSP orange curacao
  • 2 TBSP orgeat syrup
  • 2 TSP lime juice

 

Hi-Proof Directions:

In a large bowl and using a hand mixer on medium combine the Cocktail Cookie Hi-Proof Baking Mix and the cocktail ingredients. Small granules will form, turning into small balls and eventually one large ball.  Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to the 375 degrees. Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

NOTE:  If the dough does not "ball up" add another tsp of liquid.  If the dough is too "sticky" then add some flour.

Lo-Proof Ingredients:

Makes about 50 tropical drink shaped cookies

  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup softened butter or margarine
  • 2/3 cup sugar
  • 1 egg
  • 1 TBSP orange curacao
  • 1 TBSP orgeat syrup
  • 2 TSP lime juice
  • NOTE:  We'll use rum in the glaze

Lo-Proof Directions:

Sift together flour, salt and baking powder.  In a separate mixing bowl combine butter, sugar, egg and cocktail ingredients.  After it is mixed well turn the mixer up to medium and whip together for about 2 minutes until light and fluffy.  Gradually add in the flour mixture. The mixture will increasingly become thick and will eventually "ball up".  Wrap the cookie dough in plastic wrap and refrigerate for at least 1 hour.

Preheat oven to 400 degrees.

Roll cookie dough on a prepared surface - it's best if you use a silicone mat dusted with flour. Make sure that your surface, rolling pin and the cookie dough are dusted with flour to prevent sticking. Roll the dough between 1/8" and 1/4" thick. Use your cookie cutter to cut your shapes - making sure to dust the cutting edge of the cookie cutter periodically. Place on an ungreased cookie sheet or on a sheet covered with parchment paper. Bake about 8 minutes until the tops begin to brown. Remove from the oven and let cool before decorating.

Presentation

I like to brush on a bit of Orange Curacao or the rum on each cookie as they come out of the oven.  I find this enhances the flavor.

For a Mai Tai glaze, combine 2 cups of powdered sugar with 2 TBSP of Rum, 2 TBSP Orange Curacao and 2 TBSP of Lime juice.  If you need to thin the glaze, just add a few more drops of Lime Juice.  Alternatively substitute more Lime Juice or Orange Curacao for the rum if you want to lighten up the alcohol.  You may also choose to use 1 drop of red food coloring for the desired color.

Spread the glaze on each cookie and let set.  Then decorate as you desire.  Try to have some fun with the fruit slices.

NOTE:  you can create a "slushy" look in your icing by replacing 1/2 cup of the powdered sugar with granulated sugar.

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