Makes about 2-1/2 dozen cookies
|2||cups all-purpose flour|
|1||cup (2 sticks) unsalted butter, softened|
|1/2||cup granulated sugar|
|3/4||cup lightly toasted flaked coconut|
|1/2||cup drained crushed pineapple|
- Sift flour, cornstarch and salt into medium bowl; set aside.
- Beat butter, granulated sugar and vanilla in large bowl until creamy. Gradually add flour mixture, beating until well blended. Stir in coconut and pineapple. (Do not overmix.) Refrigerate dough at least 1 hour or until firm.
- Preheat oven to 325°F. Shape dough into crescents. Place 2 inches apart on ungreased cookie sheets. Bake 20 minutes or until golden brown. Let cookies cool on cookie sheets 2 minutes. Transfer to wire racks; cool completely. Sprinkle with powdered sugar.
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