Pina Colada Sugar Cookie Bars

By srumbel

A batch of these tropical Pina Colada Sugar Cookie Bars can be made and frosted in one pan. Make these easy cookie bars for summer parties and picnics.
from insidebrucrewlife.com

Ingredients

• For the Bars
• 1/2 1/2 1/2 cup butter, softened
• 1/2 1/2 1/2 cup brown sugar
• 1/2 1/2 1/2 cup sugar
• 1 1 1 egg
• 1 1 1 teaspoon coconut extract
• 1 1 1 teaspoon rum extract
• 2 1/2 2 1/2 1/2 cups flour
• 1 1 1 teaspoon baking powder
• 1/2 1/2 1/2 teaspoon salt
• 1 1 1 cup sweetened shredded coconut
• For the Frosting
• 1/2 1/2 1/2 cup butter, softened
• 1/4 1/4 1/4 teaspoon salt
• 1 8 1 8 1 - 8 ounce can crushed pineapple, drained very well (save juice)
• 4 1/2 4 1/2 1/2 cups powdered sugar
• 1 1/2 1 1/2 1/2 cups sweetened shredded coconut
• 1 1 1 Tablespoon pineapple juice
• 1/2 1/2 1/2 cup toasted coconut
• 24 24 24 cherries with stems, patted dry
• 24 24 24 pieces dried pineapple

Details

Preparation time 20mins
Cooking time 34mins

Preparation

Step 1

Preheat the oven to 375 degrees. Spray a 9x13 pan with nonstick spray.

Beat the butter and sugars until creamy. Add the egg and extracts and beat again.

Stir together the flour, baking powder, salt, and coconut. Slowly add to the sugar mixture and beat until mixed in.

Press the cookie dough in the bottom of the prepared pan. Bake for 14 minutes. Remove and let cool completely.

Beat the butter, salt, and pineapple until creamy. Add the sugar and pineapple juice slowly and beat until creamy again. Spread on top of the cooled bars.

Spread the shredded coconut on top of the frosting. Sprinkle the toasted coconut on top.

Cut the cookies into 24 bars and top each one with a cherry and pineapple piece. Store in a loosely sealed container.

Yield: 24 cookie bars