Frangipane Cookies

• 15 tbsp butter, softened
• 1 tsp coconut extract
• 2 tsp lime zest
• 1/3 cup granulated sugar
• 1 2/3 cups all-purpose flour, sifted
• 1/4 cup rice flour, sifted
• 1/3 cup desiccated coconut
• 2 oz dried pineapple
• 1 tbsp purple sprinkles, to decorate
• None None FOR THE FONDANT ICING
• 10.5 oz poured fondant icing, chopped
• 1 None large egg white, lightly beaten
• None None pink food coloring

1. Beat butter, coconut extract, lime zest and sugar until smooth. Stir in flour, coconut and pineapple, in 2 batches. Transfer to a floured work surface and knead until smooth. Roll out between 2 sheets of parchment paper until 1/4 inch thick then chill for 30 mins.
2. Preheat oven to 325u0b0F. Grease 3 - 12-cup muffin pans. Using 2 3/4 inch flower cookie cutter, cut 28 flowers from dough. Place in muffin recesses and bake for 10 mins. Let cool in pans.
3. To make fondant icing, stir fondant in a small bowl over a double boiler until smooth. Stir in egg white until smooth then tint pink with food coloring. Using a metal spatula dipped in hot water, spread pink icing quickly over cookies. Sprinkle purple sprinkles into the center of flowers.

butter, coconut, lime zest, sugar, flour, rice flour, coconut, pineapple, purple sprinkles, fondant, egg white, coloring

Taken from recipes-plus.com/api/v2.0/recipes/33857 (may not work)