| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
Cookies |
42 |
Servings |
INGREDIENTS
| 1 |
cn |
DOLE Crushed Pineapple in juice (8 oz) |
| 1 |
cn |
Sweetened condensed milk |
| 1 |
pk |
Flaked coconut (7 oz) |
| 1/2 |
c |
DOLE Chopped Almonds, toasted |
| 1/2 |
c |
Margarine, melted |
| 1 |
|
Grated peel from DOLE Lemon |
| 1/4 |
ts |
Almond extract |
| 1 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
INSTRUCTIONS
Drain pineapple well. Reserve juice for beverage.
Combine drained pineapple, sweetened condensed milk, coconut, almonds,
margarine, 1 teaspoon lemon peel and almond extract in large bowl; mix
well.
Combine flour and baking powder in small bowl. Beat into pineapple mixture
until blended.
Drop by heaping tablespoonfuls, 1" apart, onto greased cookie sheets.
Bake in 350'F. oven 13-15 minutes. Cool on wire racks. Store in
refrigerator.
Makes 3 1/2 dozen cookies.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
A Message from our Provider:
“Let us thank God heartily as often as we pray that we have His Spirit in us to teach us to pray. Thanksgiving will draw our hearts out to God and keep us engaged with Him; it will take our attention from ourselves and give the Spirit room in our hearts. #Andrew Murray”