Ok my Christmas tree is up and decorated! Woo Hoo! Now I just need to clean up and finish up the loose ends for the inside decorating. Spent all morning and part of the afternoon Christmas shopping so I got a late start on the tree today. I had promised myself I would write the blog in the morning also. Didn’t happen! It is amazing that even though I am not working (unemployed but not by choice!) you would think I had so much time on my hands! I seem to have even less. Looking for a job is a full-time job in itself so I am happy to take time and just write about my recipes and research photos and just escape into my own little food blog world. It’s a great place!

Great places have great food and drinks. The piña colada is a wonderfully decadent and delicious drink and it definitely brings up images of palm trees, warm weather, sandy beaches, tiki huts…You get the picture. So I found a recipe for my last cookie exchange that took that wonderful cocktail and made it into a cookie! The recipe calls for rum extract but I like to use the real thing. Or even use a coconut rum. It’s a small amount so don’t worry that anyone will be getting plastered from eating these cookies. They are tasty and tropical and they even go great with a real piña colada to wash them down! Why not! It’s the holiday! Enjoy! (I know the picture is small but I didn’t have a close up them by themselves. Never thought I’d be doing a blog when I made them!)

INGREDIENTS:

1½ cups firmly packed dark brown sugar

1½ sticks butter, softened

1 egg

1 can (8 oz.) crushed pineapple in juice

1 teaspoon rum or coconut rum (or use rum extract)

2 cups flour

½  teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1½  cups rolled oats (not quick cooking)

½ cup flaked coconut

DIRECTIONS:

1. Preheat oven to 350º. In a large bowl, beat the brown sugar and butter with an electric mixer on medium speed until light and fluffy. Beat in egg, pineapple with its juice, and rum extract until well blended.

2. Add the flour, baking powder, baking soda, and salt. Beat until well blended. Stir in oatmeal and coconut.

3. Drop by teaspoonfuls onto greased cookie sheets. (Those silicone mats or parchment paper work great also). Bake for 15-20 minutes. Let cookies cook on sheets for 2 minutes, then remove to a rack and let cool completely.

Makes about 48 cookies