Hawaiian Drop Cookies Grandma Robinson Recipes

GREAT GRANDMA'S SOUR CREAM DROP COOKIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line two rimmed baking sheets with parchment paper.
• Cream sugar, shortening, and butter together in the bowl of a stand mixer on medium-high speed until light and fluffy, about 1 minute.
• Mix in sour cream and lemon zest on low speed until no streaks of sour cream remain. Add eggs, one at a time, mixing on medium-low just until there are no streaks of yolk, and scraping down the sides of the bowl between additions. Add flour, salt, baking soda, and baking powder all at once and mix just to combine.
• Drop by heaping tablespoons on the prepared baking sheets, about 2 inches apart.
• Bake in the preheated oven until the tops are puffy and spring back when lightly touched with a finger, about 10 minutes. They should be light golden, with occasional spots of pale golden brown.

GREAT GRANDMA JOHNSON'S PINEAPPLE DROP COOKIES

Steps:

• 1. Preheat oven to 375 degrees.
• 2. Cream the butter and shortening. Add sugar, baking soda, and hot water. Then add the beaten eggs. Stir in salt, vanilla and broken nuts (if using). Add crushed pineapple; mix in flour.
• 3. Drop onto ungreased cookie sheet, a teaspoon at a time. Cook at 375 degrees for 8 to 10 minutes. Cool on wire rack.

HAWAIIAN DROP COOKIES

Steps:

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

HAWAIIAN DROP COOKIES, GRANDMA ROBINSON

Steps:

• 1. Sift together flour, powder and salt. Cream shortening, sugar and extracts thoroughly. Beat in egg until mixture is fluffy. Blend in pineapple and dry ingredients. Drop by tsp on ungreased cookie sheet 3" apart. Sprinkle with coconut. Bake in 325 degree (slow) oven for about 20 min. Cookies are better if stored overnight.

CHERRY WINKS, GRANDMA ROBINSON

Steps:

• 1. Mix well and drop by tsp on a greased cookie sheet for 12-15 min in a 375 degree oven.

SALTED PEANUT CRISP, GRANDMA ROBINSON

Steps:

• 1. Mix and drop by spoonfuls. Flatten out.
• 2. There were no baking directions.
• 3. I googled, what would be a peanut thin cookie...says bake on parchment paper, at 350 degrees, 5 min. I would assume that a peanut thin would be what Grandma would have called a crisp.

PEANUT BUTTER ROUNDUP COOKIES, GRANDMA ROBINSON

Steps:

• Beat shortening and sugars together until creamy. Add eggs and peanut butter, beat well. Sift together flour, soda and salt. Add to creamed mixture, mixing well. Stir in oats. Shape dough to form 1" balls. Place on ungreased cookie sheets. Press with tines of fork to make criss crosses on each cookie. Bake at 350 degrees 8-10 min.