Yield: 1 Servings
|1 teaspoon||French's Vanilla|
|1 teaspoon||French's Almond Extract|
|2 cups||Pillsbury's Best All Purpose Flour*, sifted|
|1 cup||Funsten's Pecans; finely chopped|
|1 cup||Flaked or shredded coconut|
|⅓ cup||Pineapple juice|
BAKE at 350 degrees for 15 to 18 minutes. MAKES about 6 dozen cookies.
Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add flour, pecans, and coconut, and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in confectioners' sugar. *Pillsbury's Best Self-Rising Flour may be substituted. Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and butter. Simmer 5 minutes. Cool to lukewarm.
NOTES : "Senior Winner in Pillsbury's 9th Grand National Recipe and Baking Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii. Adapted by Ann Pillsbury."
Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #848 by NGavlak@... on Oct 15, 1997