Paradise Cookies Recipes

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.

Steps:

• Heat the oven to 350 degrees F. Grease an 8-inch square cake pan with cooking spray or softened butter. Line with a long sheet of parchment paper that extends up and over two opposite sides of the pan.
• Whisk together the confectioners' sugar and butter in a large bowl. Sprinkle 1 tablespoon of the lavender and the salt into the bowl, one at a time, vigorously whisking after each. Gently fold in the flour with a flexible spatula just until the last streak disappears. Scrape the dough into the prepared pan and press it into the bottom with your hands. Rub the remaining teaspoon of lavender into the granulated sugar in a small bowl and sprinkle over the shortbread.
• Bake for 30 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and immediately slice the shortbread, still in the pan, into 16 squares, using a sharp paring knife. Then slice each square in half diagonally to make 32 tiny triangles. Once cooled to room temperature, lift the shortbread from the pan with the parchment overhang. Run a butter knife around the edges if it resists. Keep the shortbread in an airtight container on the counter for up to 3 days.

Steps:

• Preheat oven to 300 degrees F.
• In medium bowl, combine flour and baking soda.
• Mix well with a wire whisk; set aside.
• In large bowl with an electric mixer blend sugars.
• Add butter and mix to form a grainy paste, scraping down the sides of the bowl.
• Add egg, vanilla, crushed pineapple, and pineapple juice and beat on medium speed until smooth.
• Add the flour mixture and blend at low speed until just combined.
• Do Not Overmix!
• Drop by rounded Tablespoonfuls onto ungreased baking sheets, 2-inches apart.
• Sprinkle lightly with shredded coconut, if desired.
• Bake 22 to 24 minutes or until cookies begin to turn lightly brown at edges.
• Transfer immediately to cool flat surface with spatula.

Steps:

• Preheat oven to 350 degrees 1. Place the butter, white sugar and brown sugar in a large bowl and cream together until light and fluffy. Add the eggs, one at a time, and mix after each. Add the vanilla. 2. Add the dry ingredients and mix until blended. Stir in the chocolate chips. Bake for 10-12 minutes

Steps:

• Place whole, perfect vanilla wafers on 2 trays; one with wafers facing up, the other with wafers facing down.
• Each tray should have the same number of wafers (35-40).
• Brush wafers (rounded side up) with egg white and sprinkle with sesame seeds.
• Set aside.
• To color coconut, place in small container with several drops of green food coloring.
• shake well and let sit.
• To make"cheese" frosting, whip powdered sugar and milk together til smooth.
• add yellow and red food coloring til desired orange tint is achieved.
• To assemble"cheeseburgers", use dab of frosting to glue peppermint cookies into place on to wafer (flat side up).
• This is your"burger".
• Now spread frosting"cheese" on and sprinkle with green coconut"lettuce".
• Dab with frosting again and top with sesame wafer.
• Repeat until all"burgers" are made.

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.