MEAONO POHAKU (STONE COOKIES)
Copy-cat recipe from James "Kimo" Kaleika'apuni Ahia of College Place, Wash.
Provided by Chilicat
Categories Dessert
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Line cookie sheet with baking parchment or grease lightly.
- Combine flour and cream of tartar.
- Cream shortening with sugar and salt until fluffy. Add egg, milk, baking soda and vanilla. Mix well. Add flour and mix until well blended. Pat dough into a large ball.
- Dust hands with flour. Pinch off golf-ball-size pieces of dough. Place on cookie sheet and flatten into slabs 3/8-inch thick. Brush with more milk if a glossy top is desired. Bake until brown and almost firm, about 25 minutes. Check to be sure cookies don't burn. Cookies will harden as they cool. Makes about 2 dozen.
Nutrition Facts : Calories 121.9, Fat 4.9, SaturatedFat 1.3, Cholesterol 8.8, Sodium 233.1, Carbohydrate 16.3, Fiber 0.6, Sugar 0.1, Protein 2.6
SOUTH PACIFIC SQUEEZE
Make and share this South Pacific Squeeze recipe from Food.com.
Provided by Elaniemay
Categories Smoothies
Time 5m
Yield 1 smoothie, 1 serving(s)
Number Of Ingredients 6
Steps:
- Process all in a blender until smooth.
Nutrition Facts : Calories 257.6, Fat 1.2, SaturatedFat 0.2, Sodium 7.1, Carbohydrate 62.5, Fiber 5.1, Sugar 44.7, Protein 3.8
BIG ISLAND-STYLE STONE COOKIES
*Warning!* Don't try this recipe unless you like tooth-breakingly hard, crunchy cookies! This recipe is from the Honolulu Star Bulletin and is a copy-cat for Mountain View Bakery's stone cookies. People either love 'em or hate 'em. I'm posting this for the die-hards like me who can't get enough of 'em!
Provided by Chilicat
Categories Dessert
Time 50m
Yield 2 dozen, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Line cookie sheet with parchment paper or grease lightly.
- Cream butter with sugar until light and fluffy. Add eggs and cream; mix well. Add baking soda and vanilla; mix well. Add flour; mix well.
- Dough may be crumbly. Form by hand into 2-inch balls, place on cookie sheet and flatten.
- Bake until very firm and brown, about 35 minutes. Check cookies frequently in the last few minutes to be sure they don't burn. As long as they feel at all soft in the middle, they need more baking time. Cool and store in airtight container.
- The writer of the food article had this note: They're done when they no longer give at all when pressed in the center. If they're the least bit soft, leave them in the oven. I actually took mine out a little too early - I was afraid they were getting too brown - and although they were hard, they weren't rock hard. I consider this a plus, but if you really want that tooth-breaking goodness, push the envelope and bake 'em 'til they're solid.
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