2 c Flour 1/2 ts Vanilla
2 ts Baking powder 1/2 ts Almond extract
1/2 ts Salt 1 Egg
2/3 c Shortening 3/4 c Pineapple, drained, crushed
1 1/4 c Sugar 1/2 c Coconut, shredded
Sift together flour, baking powder and salt. Cream shortening, sugar
and flavorings. Beat in egg until mixture is fluffy. Blend in
pineapple and dry ingredients. Drop by the teaspoon onto ungreased
cookie sheet 3 inches apart. Sprinkle with coconut and bake at 325
F. for 20 minutes.
Note: Cookies are better if stored for 24 hours.
BF * COPIED
Yields
1 batch