Ingredients
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2 c. sifted all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
2/3 c. shortening
1 1/4 c. sugar
1/2 tsp. vanilla
1/2 tsp. almond extract
1 egg
3/4 c. well drained, crushed pineapple
1/2 c. finely shredded coconut
Preparation
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Sift together flour, baking powder and salt.
Cream the shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by teaspoon on ungreased cookie sheet 3-inches apart.
Sprinkle with coconut. Bake in a 325\u00b0 oven about 20 minutes. Cookies are better stored for 24 hours.
Makes 4 1/2 dozen 2 1/2-inch diameter cookies.
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