Bettes Pineapple Cookies Recipes

Steps:

• In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
• Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

Steps:

• 1. Preheat the oven to 325 degrees. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture. Drop by rounded spoon fulls onto the prepared cookie sheets.
• 2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled cookies.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.

Steps:

• Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough., Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix flour, pineapple, 1 1/2 cups white sugar, oil, egg whites, baking soda, and salt together in a bowl; pour into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
• Heat 2/3 cup sugar, evaporated milk, and margarine together in a saucepan; bring to a boil. Stir 1/2 cup sugar mixture into egg yolks until egg yolks are warmed. Stir egg yolk mixture back into saucepan with sugar mixture; bring to a boil and cook, stirring often, until reduced and thickened, at least 7 minutes. Pour hot mixture over cake. Set cake aside to cool until set, at least 4 hours.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In medium bowl, stir cake mix, butter and cinnamon until crumbly. In ungreased 13x9-inch pan, press mixture evenly.
• Sprinkle raisins and pineapple over mixture in pan. Sprinkle with coconut. Pour sweetened condensed milk over coconut; top with almonds.
• Bake 24 to 29 minutes or until set and almonds are light golden brown. Cool completely, about 1 hour. For bars, cut into 9 rows by 4 rows. Store tightly covered.

Steps:

• Heat oven to 375°F. In large bowl, stir cookie mix, flour, melted butter and egg until soft dough forms.
• On floured surface, roll dough 1/4 inch thick. Cut into desired shapes with 3-inch cookie cutters. On ungreased cookie sheets, place cutouts 2 inches apart.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat powdered sugar, 2 to 4 tablespoons milk and the vanilla with spoon until smooth and spreadable. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time. Tint with food color. Spread frosting on cooled cookies. Decorate as desired with candy sprinkles and colored sugars. Let stand about 30 minutes or until frosting is set. Store covered in airtight container at room temperature with waxed paper between layers.

Steps:

• Pour boiling water on gelatin in medium bowl; stir until gelatin is dissolved. Stir in cold water and pineapple. Refrigerate about 45 minutes or until thickened but not set.
• Lightly brush six 1/2-cup salad molds with vegetable oil. Stir carrot into thickened gelatin; pour into molds. Refrigerate about 4 hours or until firm.
• To unmold salads, dip molds into hot water for 10 seconds. Place salad plate upside down onto each mold; turn plate and mold over, then remove mold. Top salads with mayonnaise.