Pineapple Macadamia Cookies Recipes

PINEAPPLE AND MACADAMIA SHORTBREAD

Steps:

• preheat oven to 325.
• combine flour and sugar.
• cut in butter until mixture resembles fine crumbs and starts to cling.
• stir in nuts and pineapple.
• form into ball, knead until smooth.
• on a lightly floured surface roll dough 1/4 inch thick.
• using a 2 inch cookie cutter cut into shapes.
• reroll scrapes only twice.
• place 1 inch apart on ungreased cookie sheet.
• bake 15-20 minutes.
• transfer to wire rack.

MACADAMIA NUT COOKIES WITH PINEAPPLE

Steps:

• 1. CREAM SHORTENING AND SUGARS, BEAT IN EGG AND VANILLA.
• 2. SIFT DRY INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH PINEAPPLE. FOLD IN NUTS.
• 3. DROP BY TEASPOON 4 IN. APART ONTO GREASED BAKING SHEET. BAKEAT 350 FOR 15 MINUTES OR UNTIL LIGHTLY BROWNED.

PINEAPPLE MACADAMIA COOKIES

Steps:

• 1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
• 2. In a large bowl, mix cake mix and baking powder together. In a small bowl, mix eggs, oil and vanilla. Stir into cake mix to form a dough until all dry pockets are mixed. Gently mix in nuts, coconut and chips.
• 3. Form a round ball with 2 tablespoons dough. Place on cookie sheet about 2 inches apart. You will only be able to get 6 cookies on each sheet. Bake 10 minutes, do not let cookies get brown. Cool on cookie sheet 3 minutes before transfering to a wire rack to cool completely.
• 4. Store in airtight container for up to one week.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

COCONUT, PINEAPPLE AND MACADAMIA SCONES

Steps:

• 1. In a large bowl, mix Bisquick mix and sugar. With fork or pastry blender, cut in butter until crumbly. Stir in remaining ingredients.
• 2. Pat dough into 10x7-inch rectangle on a sprayed cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Cut into 12 rectangles, but do not separate. Sprinkle with additional sugar and coconut if desired.
• 3. Bake in a preheated 425-degree oven for 12 to 14 minutes or until golden brown. Carefully separate scones.
• 4. Serve warm with butter and honey or jam. And pass the hot tea and coffee!