10 min Prep 18 min Cook Time 28 min Total Tim
e
Ingredients
2 C plain flour
2 tsp baking powder
1/2 tsp salt
2/3 C shortening
1 1/4 C sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
1 egg
3/4 C crushed pineapple, well drained
1/2 C shredded coconut, finely
chopped (reserve 1/8 C for topping)
I
nstructions
Preheat oven to 165 degrees.
In a large mixing bowl, stir together flour, baking powder, and salt;
set aside.
In a separate bowl, use an electric hand or stand mixer to cream
shortening, sugar and extracts together.
Beat in the egg until mixture is
fluffy.
Blend in the pineapple, coconut and flour mixture.
Drop by teaspoon full onto
an ungreased cookie sheet.
Sprinkle with reserved coconut.
Bake
for 18-20 minutes or until edges are lightly browned.
Let cookies rest on
cookie sheet for 2 minutes, then transfer to a wire rack to cool completely