Tutus Hawaiian Cookies Recipes

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.

Steps:

• 1. Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy.
• 2. Mix the baking soda with the vanilla, then add to the butter mixture.
• 3. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
• 4. Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart.
• 5. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula.
• 6. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 20-25 minutes longer. Cool slightly and remove to finish cooling on wore racks.

Steps:

• Preheat the oven to 300°. In a large bowl, using an electric mixer, beat the butter with the sugar and salt until smooth and fluffy. Mix the baking soda with the vanilla, then add to the butter mixture. Add the flour, 1 cup at a time, mixing well between additions. Gently stir in the Rice Krispies.
• Lightly butter 2 baking sheets. Spoon 2-tablespoon-size mounds of cookie dough onto the prepared baking sheets, spacing them about 3 inches apart. Bake for 15 minutes, then remove the pans from the oven. Gently flatten the cookies with a spatula. Rotate the pans from top to bottom and front to back and continue baking until the cookies are lightly cracked on the top and golden brown on the bottom, about 25 minutes longer. Let cool slightly, then transfer to racks to cool completely.

Steps:

• 1. Combine flour, sugar, cocoa, cinnamon and baking powder. Mix with hands. Add Crisco.
• 2. Add eggs. Mix well.
• 3. Add milk. Mix well.
• 4. Add chocolate chips and walnuts.
• 5. Make balls about half the size of a walnut.
• 6. Place on cookie sheet lined with parchment.
• 7. Bake at 400 degrees for 8 minutes.
• 8. Cool.
• 9. Mix glaze. Combine powdered sugar, vanilla and milk to a thin consistency. Dip cookies on glaze and allow to dry.
• 10. Store in an air tight container or tin.
• 11. *** NOTE: I have written the recipe exactly as given to me. Years ago I mixed these with my hands! Today I use my food processor to combine the dry ingredients with crisco. Using the pulse button I combine like I do for pie crust. I then place these ingredients in my large kitchen aid mixer bowl. I then mix on low speed until combined.

Steps:

• In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.