Hawaiian Drop Cookies
2 cups all-purpose flour, sifted
2 teaspoons Clabber Girl Baking Powder
1/2 teaspoon salt
2/3 cup shortening
1 1/4 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
3/4 cup crushed pineapple, well-drained
1/2 cup shredded coconut, finely chopped
In a mixing bowl sift together flour, Clabber Girl Baking Powder and salt; set aside. In a separate bowl, cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and flour mixture. Drop by teaspoonfuls 3 inches apart onto an ungreased cookie sheet. Sprinkle with coconut.
Bake at 325 degrees F (slow oven) for approximately 20 minutes.
Makes 4 dozen 2 1/2-inch diameter cookies.
Note:Cookies are better stored for 24 hours.
From the Clabber Girl Recipe Book
“RECIPES TO WARM THE HEART”
Originally published in our 1985 Clabber Girl Recipe Book.