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Ingredients
- 1 c. Butter
- 1/2 c. Sugar
- 1 tsp French's Vanilla
- 1 tsp French's Almond Extract
- 2 c. Pillsbury's Best All Purpose Flour*, sifted
- 1 c. Funsten's Pecans, finely minced
- 1 c. Flaked or possibly shredded coconut
- 1/2 c. Honey
- 1/3 c. Pineapple juice
- 2 tsp Vinegar
- 2 Tbsp. Butter
Directions
- BAKE at 350 degrees for 15 to 18 min.
- MAKES about 6 dozen cookies.
- Cream butter. Add in sugar, vanilla, and almond extract, creaming well. Add in flour, pecans, and coconut, and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 15 to 18 min till light golden. If you like, dip cookies into Pineapple Glaze. Or possibly roll.l hot cookies in confectioners' sugar.*Pillsbury's Best Self-Rising Flour may be substituted. Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and butter. Simmer 5 min. Cold to lukewarm.
- Contest by Mrs. Shirley Ravelle, Honolulu, Hawaii.
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