Ingredients
- 250 gr pillsburys best all purpose flour sifted
- 250 gr flaked
- 230 gr butter
- 120 ml honey
- 140 gr funstens pecans (finely chopped)
- 100 gr sugar
- 80 ml pineapple juice
- 28 gr butter
- 10 ml vinegar
- 4 gr frenchs vanilla
- 3 gr frenchs almond extract
BAKE at 180ºC or 15 to 18 minutes. MAKES about 6 dozen cookies. Cream butter. Add sugar, vanilla, and almond extract, creaming well. Add flour, pecans, and coconut, and mix thoroughly. Shape dough into balls, using a teaspoonful for each. Place on ungreased baking sheets. Bake in moderate oven (350 degrees) 15 to 18 minutes until light golden brown. If desired, dip cookies into Pineapple Glaze. Or roll.l warm cookies in confectioners' sugar. *Pillsbury's Best Self-Rising Flour may be substituted. Pineapple Glaze: In saucepan, combine honey, pineapple juice, vinegar and butter. Simmer 5 minutes. Cool to lukewarm.
