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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This recipe is an old Clabber Girl baking powder offering. Ingredients:
2 cups sifted all-purpose flour |
2 teaspoons 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 |
1 egg |
3/4 cup well-drained crushed pineapple |
1/2 cup finely chopped shredded coconut |
Directions:
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.
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