Pina Colada Spritz Cookies
1 cup butter or margarine, room temperature
2/3 cup granulated sugar
1 large egg
1/2 teaspoon salt
1 teaspoon rum extract
1 teaspoon pineapple extract
1 teaspoon coconut extract
2 1/4 cups all-purpose flour
Preheat oven to 400°F. In a large mixing bowl, cream butter, sugar, egg, salt, and extracts until light and fluffy. Add flour. Beat at low speed until well mixed. If dough is too soft, cover and refrigerate until firm enough to form cookies, 30 to 45 minutes. Fit a cookie press with the desired template and fill with dough. Press out cookies 1" apart onto ungreased cookie sheets.
Bake 6 to 8 minutes or until edges are just lightly browned. After 5 minutes of baking, check cookies and turn pan 1/2 way around to assure even browning. Cool 2 minutes on cooling grid. Remove cookies from cookie sheet and continue to cool on grid.
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