HAWAIIAN DROP COOKIES #1

HAWAIIAN DROP COOKIES #2

2 cups flour 1 stick softened butter 1/2 cup white sugar 1/2 cup brown sugar 1/2 can crushed pineapple, drained 1 egg 1 teaspoon vanilla extract 1 teaspoon baking powder 1/4 teaspoon baking soda 1 cup macadamia nuts, pieces Cream butter and sugar until fluffy. Beat in egg and pineapple, and vanilla. (Sift flour and baking powder together.) Add dry ingredients. And nut pieces. Bake on a {slightly greased} cookie sheet at 325 degrees for 15-18 minutes.

2 cups flour 1 stick + 3 tbsp softened butter (2/3 cup) 1-1/4 cup sugar 1/2 can crushed pineapple, drained 1 egg 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 2 teaspoon baking powder 1 cup shredded coconut Cream butter and sugar and extracts. Beat in egg until mixture is fluffy. Blend in pineapple. (Sift flour and baking powder together.) Add dry ingredients. And coconut. Bake at 325 degrees for 20-22 minutes. Cookies are better stored for 24 hours.