Hawaiian Drop Cookies Recipes

Steps:

• Sift together flour, baking powder, and salt.
• Cream shortening, sugar, and extracts thoroughly.
• Beat in egg until mixture is fluffy.
• Blend in pineapple and dry ingredients.
• Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart.
• Sprinkle with coconut.
• Bake in a 325°F (slow) oven about 20 minutes.
• Cookies are better stored for 24 hours.

Steps:

• 1. Sift together flour, powder and salt. Cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by tsp on ungreased cookie sheet 3" apart. Sprinkle with coconut. Bake in 325 degree (slow) oven for about 20 min. Cookies are better if stored overnight.

Steps:

• In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour., Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough., Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely., In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.