These Hawaiian drop cookies are filled with pineapple and coconut along with vanilla and almond extracts.
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Makes 4 dozen 2 1/2-inch diameter cookies.
These Hawaiian drop cookies are filled with pineapple and coconut along with vanilla and almond extracts.
2 tsp Clabber Girl Baking Powder
1/2 cup shredded coconut, finely chopped
1/2 tsp salt
2/3 cup shortening
1 1/4 cups sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
2 cups all-purpose flour, sifted
3/4 cup crushed pineapple, well-drained
In a mixing bowl, sift together flour, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut. Bake at 325 F for approximately 20 minutes. Note: Cookies are better if stored for 24 hours prior to eating. From the Clabber Girl Recipe Book”RECIPES TO WARM THE HEART”Originally published in our 1985 Clabber Girl Recipe Book.
Makes 4 dozen 2 1/2-inch diameter cookies.
2 tsp Clabber Girl Baking Powder
1/2 cup shredded coconut, finely chopped
1/2 tsp salt
2/3 cup shortening
1 1/4 cups sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
2 cups all-purpose flour, sifted
3/4 cup crushed pineapple, well-drained
In a mixing bowl, sift together flour, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut. Bake at 325 F for approximately 20 minutes. Note: Cookies are better if stored for 24 hours prior to eating. From the Clabber Girl Recipe Book”RECIPES TO WARM THE HEART”Originally published in our 1985 Clabber Girl Recipe Book.