Piña colada drops

Sharon Tyler Herbst says these cookies are “redolent of rum” and that they are. Big time. They are yummy and rummy. She also says they “are reminiscent of the popular Caribbean pineapple-coconut drink” from which they take their name in her book, but you know? I don’t think I’ve ever had a piña colada. I remember sipping a sample of someone else’s once upon a time, but I think that was at a Chinese restaurant and so not likely to be authentically Jamaican. And it was a very long time ago.

These are delicious, although, by a hair, not among our favorites in the book. The recipe calls for an 8 oz can of crushed pineapple, and uses a little of the juice the pineapple is packed in for the yummy rummy glaze. There is also a cup of coconut, and plenty of butter, sugar and vanilla. They are easy to make, but I’m a little nervous about what the teachers will smell when Kate pulls one out of her lunchbox as she eats lunch in class. Not exactly Mom-of-the-year cookies. Unless, of course, you are interested in that sort of behavior.

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About pattiblaine

Raised under the name of Snyder in the upstate NY town of Vestal, I've worked as a typesetter, a fast food salad bar tender, an art reviewer, a waitress, a part-time nanny, and a very-bad-with-phones temp. Once upon a time I was all-but-thesis toward a Masters in Art History. Now I'm just a mom with a lot of fiber squirreled away throughout the house. We call it insulation. In 2013 I completed a life-long learning program at Colgate Rochester Crozer Divinity School, and am a postulant toward the diaconate in the Episcopal Diocese of Rochester, NY. In addition to coordinating volunteers for the soup kitchen, I volunteer as a tutor at a deeply impoverished city elementary school, and am a docent at the Memorial Art Gallery.
This entry was posted in Extracurricular, On the fly (aka from a mobile device), The Joy of Cookies and tagged , , , , , , , . Bookmark the permalink.

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