Cookies

Hawaiian Drop Cookies

USE_Hawaiian-Drop-Cookies

Prep Time: 15 minutes

Total Time: 35 minutes

USE_Hawaiian-Drop-Cookies

Ingredients

  • 2 C. all-purpose flour, sifted
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • ⅔ C. Crisco® All-Vegetable Shortening
  • 1 ¼ C. sugar
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • 1 egg
  • ¾ C. crushed pineapple, well-drained
  • ½ C. shredded coconut, finely chopped

Directions

  1. Preheat over to 325° F
  2. In a mixing bowl, sift together flour, baking powder and salt; set aside.
  3. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture.
  4. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
  5. Bake at 325 F for approximately 20 minutes.

Hawaiian Drop Cookies

USE_Hawaiian-Drop-Cookies

Prep Time: 15 minutes

Total Time: 35 minutes

Ingredients

  • 2 C. all-purpose flour, sifted
  • 2 tsp. Clabber Girl® Baking Powder
  • ½ tsp. salt
  • ⅔ C. Crisco® All-Vegetable Shortening
  • 1 ¼ C. sugar
  • ½ tsp. Spice Islands® Pure Vanilla Extract
  • ½ tsp. Spice Islands® Pure Almond Extract
  • 1 egg
  • ¾ C. crushed pineapple, well-drained
  • ½ C. shredded coconut, finely chopped

Directions

  1. Preheat over to 325° F
  2. In a mixing bowl, sift together flour, baking powder and salt; set aside.
  3. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture.
  4. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
  5. Bake at 325 F for approximately 20 minutes.

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