Paradise Cookies Recipes

PARADISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

PARADISE COOKIES

Steps:

• 1. Preheat the oven to 350°F. 2. Place all of the jar ingredients in a medium-sized bowl, and stir until well combined. Set aside. 3. Place the butter, egg, and vanilla extract in a large bowl, and cream with an electric mixer set on low speed or with a fork. 4. Add the dry ingredients to the butter mixture, and mix with a spoon until well combined. 5. Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart to allow for spreading. 6. Bake for 10 to 12 minutes, or until light brown in color. Allow to cool for 5 minutes on the baking sheet. Then transfer to wire racks and cool completely. 7. Serve immediately, or store in an airtight container for up to 2 weeks. CREATING THE JAR1. Wash and thoroughly dry a 1-quart wide-mouth canning jar.2. Layer the ingredients in the jar as shown below, pressing firmly with a flat-bottomed object, such as a tart tamper or the bottom of a narrow glass, after each addition. Make the layers as level as possible.TOP of the jar 3/4 cup semisweet chocolate chips 1 cup corn flakes 2 tablespoons sweetened flaked coconut 1 cup quick-cooking oatmeal 3/4 cup brown sugar 1/2 cup sugar 1/2 teaspoon baking powder 3/4 teaspoon baking soda 1/4 teaspoon salt 1 cup all-purpose flourBOTTOM of the jar3. Secure the lid, and decorate as desired (see The Basics: 06-Creating the Jars DECORATING THE JAR). Attach the instructions for making the cookies found in the Gift Jar Tags chapter.From "The Mason Jar Cookie Cookbook." Copyright 2002 by Lonnette Parks. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHOCOLATE CHIP COOKIES - PARADISE BAKERY RECIPE - (3.6/5)

Steps:

• Preheat oven to 350 degrees 1. Place the butter, white sugar and brown sugar in a large bowl and cream together until light and fluffy. Add the eggs, one at a time, and mix after each. Add the vanilla. 2. Add the dry ingredients and mix until blended. Stir in the chocolate chips. Bake for 10-12 minutes

SNICKERDOODLES - PARADISE BAKERY RECIPE

Steps:

• 1. Preheat oven to 350 degrees. 2. Cream the shortening and the sugar in a bowl. Beat for 3 minutes. Add egg and vanilla. 3. Add the dry ingredients. Do not over-mix. Chill the dough for a few hours. 4. Roll out very thickly between plastic. Cut in circles with a glass and lather them with the cinnamon-sugar mix. Put more on cookies when on the cookie sheet. Bake until barely golden and cracked. Check at around 8 minutes.