Frangipane Cookies - cooking recipe

Ingredients

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

Preparation

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.
Preheat oven to 325\u00b0F. 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.
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.