Recipe

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• 2 cups sifted all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2/3 cup shortening
• 1 1/4 cups sugar
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 egg
• 3/4 cup well-drained crushed pineapple
• 1/2 cup finely chopped shredded coconut

• 1 Sift together flour, baking powder, and salt.
• 2 Cream shortening, sugar, and extracts thoroughly.
• 3 Beat in egg until mixture is fluffy.
• 4 Blend in pineapple and dry ingredients.
• 5 Drop by teaspoonfuls on ungreased cookie sheet 3 inches apart.
• 6 Sprinkle with coconut.
• 7 Bake in a 325°F (slow) oven about 20 minutes.
• 8 Cookies are better stored for 24 hours.