Pineapple Nut Cookies Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Using an electric mixer, beat the butter, sugar, vanilla, fennel seed, and salt in a large bowl until light and fluffy. Beat in the egg. Add the flour and mix just until blended.
• Transfer the dough to a sheet of plastic wrap. Shape the dough into an 8-inch-long log. Wrap the dough in plastic and refrigerate for 2 hours.
• Preheat the oven to 350 degrees F. Line heavy large baking sheets with a silpat or parchment paper. Cut the dough log crosswise into 1/8 to 1/4-inch thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Press the pine nuts decoratively atop the cookies. Bake until the cookies are golden around the edges, about 15 minutes.

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.

Steps:

• Cream butter or margarine with sugars. Add egg and pineapple and mix well. Mix together baking powder, baking soda and salt with flour add to pineapple mixture. Mix well add vanilla. Fold in nuts. Drop batter by teaspoonfuls onto greased cookie sheet and bake in a preheated 350° F oven for 10 to 12 minutes.Note: These are good frosted. Use powdered sugar and enough pineapple juice to moisten to spreading consistency.

Steps:

• Preheat oven to 350°. Cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. In another bowl, whisk flour, cornstarch and salt; gradually beat into creamed mixture. Shape dough into 1-in. balls; press evenly onto bottom and up sides of 40 greased and floured mini muffin cups., In a small bowl, mix coconut, ice cream topping, sugar, macadamia nuts, egg and cornstarch. Place 1 tablespoon in each cup. Bake until edges are golden and filling is puffed, 20-25 minutes. Cool in pans 5-10 minutes. Carefully remove to wire racks to cool., In a small bowl, combine icing ingredients. Drizzle over cookies; let dry completely.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, oatmeal, sugar, baking soda, cinnamon, salt, brown sugar and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PINEAPPLE NUT COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 3/4 cup crushed pineapple, well-drained.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter and egg together until fluffy; then mix in the pineapple.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store on a plate, covered in foil, for up to 3 days (for best results, do not use an airtight container).

Steps:

• Cream butter or margarine with sugars. Add egg and pineapple and mix well. Mix together baking powder, baking soda and salt with flour add to pineapple mixture. Mix well add vanilla. Fold in nuts. Drop batter by teaspoonfuls onto greased cookie sheet and bake in a preheated 350° F oven for 10 to 12 minutes.Note: These are good frosted. Use powdered sugar and enough pineapple juice to moisten to spreading consistency.