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Pineapple-Coconut Crescents
by the Editors of Easy Home Cooking Magazine
Pineapple-Coconut Crescents
Yield: Makes about 2-1/2 dozen cookies
Ingredients:
2
cups all-purpose flour
1/4
cup cornstarch
1/4
teaspoon salt
1
cup (2 sticks) unsalted butter, softened
1/2
cup granulated sugar
1
teaspoon vanilla
3/4
cup lightly toasted flaked coconut
1/2
cup drained crushed pineapple
Powdered sugar
Preparation:
1.
Sift flour, cornstarch and salt into medium bowl; set aside.
2.
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.
3.
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.
This recipe appears in: Fruit
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Please copy/paste the following text to properly cite this How Stuff Works article:
Publications International, Ltd., the Editors of. "Pineapple-Coconut Crescents." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pineapple-coconut-crescents-recipe.htm> 16 May 2008.
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