Difference between revisions of "Hawaiian Drop Cookies"
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# Cool in the oven until firm and remove to wire racks to cool completely. | # Cool in the oven until firm and remove to wire racks to cool completely. | ||
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[[Category:North American cuisine]] | [[Category:North American cuisine]] | ||
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[[Category:Coconut Recipes]] | [[Category:Coconut Recipes]] | ||
[[Category:Drop cookie Recipes]] | [[Category:Drop cookie Recipes]] | ||
Revision as of 11:04, 5 May 2012
Description
Contributed by Catsrecipes Y-Group
Ingredients
- 2 cups plain / all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ⅔ cup butter
- 1¼ cups sugar
- ½ teaspoon vanilla essence
- ½ teaspoon almond essence
- 2 tablespoons sour cream
- ¾ cup pineapple, crushed, drained.
- ½ cup dessicated coconut / powdered coconut
Directions
- Preheat the oven to 160°C / 325°F / gas mark 3 sift together the flour, baking powder and salt.
- Cream together the butter, sugar and flavorings.
- Beat in the sour cream until the mixture is fluffy.
- Blend in the pineapple and the dry ingredients.
- Drop by the teaspoon onto an ungreased cookie sheet, 3 inches apart.
- Sprinkle with coconut and bake for 20 minutes.
- Cool in the oven until firm and remove to wire racks to cool completely.
