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Full Online Book HomeLearning KitchenCookies - Drop Cookies Pina Colada Cookies
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Cookies - Drop Cookies Pina Colada Cookies Post by :Adolfo Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2267

Click below to download : Cookies - Drop Cookies Pina Colada Cookies (Format : PDF)

Cookies - Drop Cookies Pina Colada Cookies

Makes about 7 dozen cookies

4 cups all purpose flour
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup vegetable shortening
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
1 can (20 ounces) crushed pineapple, undrained
1 1/2 teaspoons vanilla (or for that real tropical island flavor use 1 ½ teaspoons rum extract)
1/2 cup flaked coconut


Preheat oven to 350º. Spray cookie sheets with non-stick vegetable spray.

In a medium-size bowl, combine flour, salt, baking soda and baking powder.

In a large bowl, cream together shortening and sugars until light and fluffy. Add eggs, pineapple, and vanilla (or rum extract); beat thoroughly.

Gradually add flour mixture and blend.

Drop mixture by teaspoonfuls onto prepared cookie sheets. Sprinkle each cookie with a pinch of coconut.

Bake for 12 to 15 minutes or until golden.

Cool slightly and remove from pan with a spatula.


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1/2 cup brown sugar 1/2 cup white sugar 1/2 cup shortening 1 teaspoon salt 1 egg 2 cups all-purpose flour 1/4 teaspoon baking soda 1 teaspoon baking powder 1/2 cup crushed pineapple (drained) 1/2 cup chopped nuts (optional) 1 teaspoon vanilla extract 1 1/2 cups confectioners' sugar 1/4 cup orange juice 2 teaspoons grated orange rind Preheat oven to 350° F and grease cookie sheets.Cream brown sugar, white sugar, shortening, and salt; stir in egg. Sift together 2 cups flour, baking soda and baking powder. Stir into sugar mixture and mix well. Add pineapple, chopped nuts (optional) and vanilla, mix well.
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1 c. nuts 1 c. raisins 1 egg 1 c. sugar 1/2 c. butter 2 c. flour 1 tsp soda 1 tsp cinnamon 1 tsp nutmeg Stir soda into persimmon pulp and let stand. Cream sugar and butter. Add spices, egg, and pulp mix well add all otheringredients and mix. Drop by teaspoons onto ungreased cookie sheet. Bake at 350 degrees for 12 - 14 mins or until golden but still soft. * The best way to get the persimmon pulp just right is to freeze the persimmon overnight, thaw and scoop soft pulp
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