Rainforest Cookies Recipes

RAINFOREST COOKIES

Steps:

• Heat oven to 350°F Combine sugar and Soft Baking Butter with Canola Oil in large bowl.
• Beat at medium speed until creamy.
• Add pineapple and vanilla; continue beating until well mixed.
• Reduce speed to low; add flour and baking powder.
• Beat until well mixed.
• Stir in nuts and 1/4 cup coconut by hand.
• Shape dough into 1-inch balls; dip top of each cookie into remaining coconut.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake in oven 12-15 minutes or until set.

RANGER COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Stir in oats, cereal and coconut., Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden brown, 7-9 minutes. Remove from pans to wire racks to cool.

CASSIS CRISPS

Steps:

• Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 4 minutes.
• Add eggs and crème de cassis, and mix until combined. Add flour mixture, and mix on low until smooth. Divide dough in half, and wrap each in plastic; refrigerate until cold, about 1 hour.
• Preheat oven to 350°F. Working with one half at a time, roll out dough on a lightly floured surface to 1/4 inch thick, and cut into 3-inch squares. Space 2 inches apart on baking sheets lined with parchment paper, and sprinkle with sanding sugar. Reroll scraps; repeat with remaining dough.
• Bake cookies until golden brown all over, 12 to 15 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 3 days.