Cranberry pineapple drop cookies makes 72 cup salted butter, softened cup nonhydrogenated shortening 1 cup sugar 12 packets truvia cup plain nonfat greek yoghurt or low fat not fat free sour cream tsp lemon extract 1 tbsp vanilla 8 oz silken tofu, pureed 16 oz crushed pineapple, well drained 2 cups flour 2 cups whole wheat flour.Consult Now
1 day ago 1 cups chopped nuts. 1. heat oven to 350 degrees. 2. cream sugar, brown sugar and shortening until creamy. add eggs and vanilla and beat well. add pineapple and stir until combined. 3. combine.
A simple drop cookie with crushed pineapple and a pineapple glaze. ingredients. for the cookies 12 cup solid vegetable shortening. 1 cup light brown sugar, packed. 1 large egg. 1 teaspoon vanilla. 1 8ounce can of crushed pineapple, drained save the juice 2 cups allpurpose flour. 112 teaspoon baking powder.
Add crushed pineapple and continue to mix. add baking soda and continue to mix. add flour and continue to mix. finally add the vanilla and mix. drop by teaspoonful on cookie sheet. bake for 18 minutes or until edges are golden brown.
Beat up crisco, sugar and large eggs add in crushed pineapple and lemon extract. then add in flour mix salt, baking soda and flour. mix well. drop on cookie sheet, greased. bake 10 min or possibly so at 350 to 375 degrees.
Cookies. cream together brown sugar, sugar, butter shortening, eggs and vanilla. then add in the flour, baking powder, baking soda, salt, and drained crushed pineapple. stir together until blended. drop dough onto ungreased cookie sheet, or line your cookie sheet with a silpat baking sheet.
Cranberry pineapple drop cookies makes 72 cup salted butter, softened cup nonhydrogenated shortening 1 cup sugar 12 packets truvia cup plain nonfat greek yoghurt or low fat not fat free sour cream tsp lemon extract 1 tbsp vanilla 8 oz silken tofu, pureed 16 oz crushed pineapple, well drained 2 cups flour 2 cups whole wheat flour.
Crushed pineapple drop cookies. beat up crisco, sugar and eggs add crushed pineapple and lemon extract. then add sheet, greased. bake 10 minutes or so at 350 to 375 degrees. ingredients 8 crisco .. eggs .. extract .. flour.
Dissolve baking soda in crushed pineapple. work butter in a bowl until creamy add sugar and beat until well blended. add egg and vanilla and mix well. gradually add sifted dry ingredients, mixing well after each addition. blend in crushed pineapple. stir in nuts. drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets.
Drain the crushed pineapple reserving the juice for the icing. place the butter and brown sugar in a mixing bowl. cream the butter and brown sugar until light and fluffy. add egg, pineapple, and vanilla. beat until well combined. in another bowl combine flour, baking powder, baking soda, and salt.
For the cookies preheat oven to 350f and line a baking sheet with parchment paper. in a large bowl, whisk together flour, baking powder, baking soda and salt. set aside. in a large bowl with an electric mixer, cream shortening and brown sugar at medium speed until light and fluffy, about 2 minutes. add egg, vanilla and pineapple.
Grease 2 cookie sheets. in a large bowl, using a handheld electric beater, cream together the shortening and sugar until light and fluffy. add the egg, beat well, and then stir in the vanilla and.
In a large bowl, beat half the dry cake mix, pineapple, 2 tablespoons of the reserved juice, oil, and egg with an electric mixer on medium speed until wellblended and smooth, 1 to 2 minutes. stir in the remaining cake mix and coconut and nuts if using with a wooden spoon, just until combined. drop the dough by teaspoonfuls, 2 inches apart.
Notes and adaptations the icing for these cookies is optional. if you arent going to use the icing, or if youre short on time, you can make these as pineapple drop cookies, as shown below, and skip the step of rolling the dough into balls. rolling the dough gives a more smooth and finished look to the cookies, which makes it easier to dip them into icing, but isnt.
Pineapple drop cookies 23 cup butter or margarine, melted 1 12 cups sugar 2 eggs 12 cup crushed pineapple 3 cups flour, sifted 1 tsp baking powder 12 tsp baking soda 12 tsp salt 12 tsp vanilla preheat oven to 375 degrees f. cream butter add sugar, eggs and pineapple and set aside. sift dry ingredients together pineapple mixture and vanilla.
Pineapple drop cookies 23 cup butter or margarine, melted 1 12 cups sugar 2 eggs 12 cup crushed pineapple 3 cups flour, sifted 1 tsp baking powder 12 tsp baking soda 12 tsp salt 12 tsp vanilla preheat oven to 375 degrees f. cream butter add sugar, eggs and pineapple and set.
Pineapple drop cookies with pineapple butter cream frosting. moist pineapple drop cookies that are so easy to make and bursting with pineapple flavor. provided by six sisters stuff. yield 36. number of ingredients 14. ingredients 1 cup brown sugar 1 cup sugar 1 cup butter flavor shortening 2 eggs 1 teaspoon vanilla 4 14 cups flour 1 12.
Pineapple drop cookies. ingredients. 1 4 cup butter. 1 2 cup brown sugar. 1 cup crushed pineapple, drained and squeezed a bit. 1 cup butter. 1 cup white sugar. 1 egg. 1 teaspoon vanilla. 1 4.
The humble can of fruit plays a role in two parts of this cookie recipe. the chunks of fruit itself are added to the body of the cookie for flavor, while the juice from the fruit is added to the icing for texture and a light pineapple note. needless to say, after looking at the ingredients, sweet sugar and pineapple are dominant flavors in these old fashioned pineapple drop cookies.