Hawaiian Nut Cookies Recipes

HAWAIIAN NUT COOKIES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Blend the egg and the almond flavoring into the creamed butter and sugar.
• Sift together the flour, baking powder, baking soda, and salt into a bowl.
• Blend the flour mixture into the butter mixture.
• Fold the pineapple tidbits and coconut flakes into the dough.
• Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

HAWAII 5-0 COOKIES

Steps:

• Preheat the oven to 350 degrees F.
• Drop prepared cookie dough by tablespoons onto ungreased cookie sheets, leaving 1-inch between each cookie. Press the macadamia nuts into the dough. Bake until golden around the edges, about 8 to 10 minutes.

MACADAMIA NUT COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat on medium speed for 2 minutes. Combine the flour, baking soda and salt; add to creamed mixture and beat for 2 minutes. Stir in nuts and chips. Cover and refrigerate several hours or overnight. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool on pans for 1 minute before removing to wire racks; cool completely.

HAWAIIAN WEDDING CAKE COOKIES

Steps:

• In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

HAWAIIAN COOKIES

Steps:

• Beat butter, cream cheese and vanilla in large bowl with mixer until creamy. Add sugar; beat until light and fluffy. Gradually add flour, mixing well after each addition. Add nuts; mix well.
• Shape dough into ball; flatten into disc. Wrap tightly in plastic wrap.
• Refrigerate 2 hours or until firm.
• Roll out dough on lightly floured surface to 1/4-inch thickness. Cut into shapes using 2-inch pineapple-shaped or round cookie cutter. Place, 2 inches apart, onto baking sheets. Refrigerate 30 min.
• Heat oven to 350ºF. Bake cutouts 8 to 10 min. or until edges are lightly browned. Cool 1 min. Remove to wire racks; cool completely.
• Drizzle melted chocolate over cooled cookies.

HAWAIIAN CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350°.
• Mix butter, sugar + 1/2 cup banana. Add 1 egg and 1 tsp vanilla and mix together.
• Add the dry ingredients (I like to puree the oats so the cookies aren't so chewy) mixing slowly. Add the rest of the banana if the batter is too dry.
• Fold in as many chocolate chips (1+ cups) as you want and the optional nuts.
• Spoon about 1 tbsp of batter on a greased (or wax paper covered) baking sheet, about 1-1.5" apart.
• Bake until golden brown, about 10 minutes.

HAWAIIAN NUT COOKIES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Blend the egg and the almond flavoring into the creamed butter and sugar.
• Sift together the flour, baking powder, baking soda, and salt into a bowl.
• Blend the flour mixture into the butter mixture.
• Fold the pineapple tidbits and coconut flakes into the dough.
• Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes.