I'm including the peppermint white chocolate cookies with this post. I will have the chocolate mint, pumpkin, lemon ricotta, tangerine butter, orange chocolate chip and brown sugar cookie recipes for you guys later.
Mom's Hawaiian Cookies
Homemadely Yours Cookbook, Margaret McDougal
1 c. granulated sugar
1 c. light brown sugar
1 c. shortening
2 eggs
1 c. crushed pineapple in syrup, drained well
1 c. chopped pecans
1 c. flaked coconut
4 c. flour
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla
1/4 tsp. banana extract
Preheat oven to 350, lightly grease cookie sheet or line with parchment paper.
Beat sugars and shortening; add eggs and beat until creamy. Mix in pineapple, nuts, coconut, vanilla and banana extracts. Mix in sifted dry ingredients. Drop by teaspoonfuls on cookie sheet and bake 10-12 minutes until lightly brown. Cool on rack.
Yield: 4 dozen
Peppermint White Chocolate Cookies
Oven: 375
Bake time: 8 min.
8 oz. white chocolate morsels
1/2 c. softened butter
1 c. sugar
1 tsp. baking powder
1/2 tsp. salt
2 eggs
1 tsp. vanilla
2 3/4 c. all-purpose flour
2/3 c. finely crushed peppermints
Preheat oven to 375 and line cookie sheet w/parchment paper.
Melt 4 oz. white chocolate in a saucepan on low heat, cool slightly.
In a large bowl beat butter w/elec. mixer on medium speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides. Beat in eggs and vanilla. Beat in melted white chocolate. Beat in as much flour as you can with the mixer and stir the rest in by hand with a wooden spoon. Stir in the remaining 4 oz. white choc. morsels and crushed peppermints.
Drob by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 8-10 min. until edges are lightly browned. Transfer to wire rack, to cool. Yields about 4 dozen cookies.
Store in layers separated by wax paper in airtight container. Room temp up to 3 days or up to 3 months in freezer.
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