Frosted Pineapple Cookies

Read more: http://www.tasteofhome.com/recipes/frosted-pineapple-cookies#ixzz3LELYWJzN

325°F 17-20 min. YIELD: 3-4 dozen cookies                                

    1 can (8 ounces) crushed pineapple

    1/2 cup shortening

    1 cup packed brown sugar

    1 egg

    1 teaspoon vanilla extract

    2 cups all-purpose flour

    1-1/2 teaspoons baking powder

    1/4 teaspoon baking soda

    1/4 teaspoon salt

    1-1/2 cups confectioners' sugar

Directions

·   Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting.

·   In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.

·   Drop by tablespoonful 1.5 in. apart onto parchment lined baking sheets. Bake at 325° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

·   For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield: 3 dozen.

© Taste of Home 2014

Nutritional Facts: 1 serving (1 each) equals 98 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 46 mg sodium, 17 g carbohydrate, trace fiber, 1 g protein.

Lemon Angel Wings

375°F 14+5 min.  YIELD: 3 DOZEN                     REFRIGERATE

1-1/2 cups all-purpose flour

1 cup butter, chilled and cubed

1/2 cup sour cream

1 tsp grated lemon peel

10 Tbsp Dixie Crystals/Imperial sugar divided

·    Place flour in a large bowl; cut in butter until crumbly. Stir in sour cream and lemon peel until well blended. Place a piece of waxed paper; shape into a 4-1/2 inch square. Wrap in plastic wrap and refrigerate for at least 2 hours.

·    Cut dough into four 2-1/4 inch squares. Place one square on a piece of waxed paper sprinkled with 2 Tbsp Imperial sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12 inch x 5 inch rectangle, turning often to coat both sides with sugar.

·    Lightly mark center of 12 inch side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.

·    Wrap in plastic wrap and refrigerate. Repeat with remaining squares, using 2 Tbsp Imperial sugar for each. Chill for 1 hour.

·    Unwrap the dough and cut into ½ inch slices; dip each side in remaining sugar. Place 2 inch apart on foil –lined baking sheets. Bake at 375F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.

Coffee Shortbread

from taste of home . com

300°F  20-22 min.              YIELD: 5 DOZEN     REFRIGERATE

1 cup butter, softened

½ cup packed brown sugar

1/4 cup sugar

2 Tbsp. instant coffee granules

2 cups all-purpose flour

1/4 tsp. salt

½ cup semisweet chocolate chips, melted

½ cup vanilla or white chips, melted

·      In a large bowl, cream the butter, sugars and coffee granules until light and fluffy. Combine flour and salt; gradually add to creamed mixture

·      On a lightly floured surface, roll dough to ¼ inch thickness.

·      Either Cut with floured 2 inch to 3 in cookie cutters. Or cut in strips with wheeled cutter, then in other direction for either square or diamond shapes

·      Place 1 inch apart on ungreased baking sheets.

·      Bake at 300F for 20-22 minutes or until set. Remove to wire racks to cool. Drizzle with melted chips.