Cookies & Bars

Macadamia Pineapple Coconut Cookies

~ lindy
Macadamia Pineapple Coconut Cookies


Preheat oven 400*F.  Then Lower oven temperature and Bake cookies 375*F. for 12 to 13 minutes 


Makes 2 and 1/2 dozen cake like cookies using 1 tablespoon cookie scoop


Ingredients:


*1 and 1/4 cups Sugar
*1/2 cup Planted Based Olive Oil Butter, like Country Crock
*1/2 cup Butter Flavored Shortening 
*2 Eggs
*1 teaspoon Vanilla Extract
*1 teaspoon Lemon Extract
*1/2 teaspoon Kosher Salt
*2 and 3/4 cups of All-purpose Flour
*1/2 teaspoon Baking Soda
*3/4 cup crushed canned Pineapple, drained 
*1 cup Macadamia Nuts, chopped as desired
*1/2 to 1 cup White Vanilla Chocolate Chips, like Guittard, optional


Instructions:


Cream together in bowl of a stand mixer, on medium-low speed; Add butter, shortening and sugar.  When light yellow in color add the eggs one at a time, mixing until incorporated.  Add vanilla, lemon and salt.


Sift together the flour and baking soda.  Add 1/2 a cup at a time to the creamed mixture, just until combined. Stir in pineapple, nuts and white vanilla chips.  Note: Make sure all ingredients are fully incorporated.


Refrigerate dough for 30 minutes.  Then using 1 tablespoon cookie scoop, scoop cookies onto a Silpat covered 1/2 baking sheet.  Bake as directed above.


Note:   Keep dough chilling in fridge while each batch of cookies bake.
 

Enjoy!
Lindy

Churros

~ lindy

Churros

Baked Churros Bites

Makes 64 (1 to 2 inch pieces)

Note:  Making these are similar to making cream puffs 

Special Supplies:

*Piping Bag

*1M Star Tip

Preheat oven 400*F., make sure to place oven rack on the top rack in the oven.

Ingredients:

*1 cup All-purpose Flour

*1/8 teaspoon Sea Salt

*1 tablespoon Brown Sugar

*1/2 cup Water

*1/4 cup Milk

*3 tablespoons Butter

*2 tablespoons Extra Light Olive Oil

*2 teaspoons Vanilla Extract

*1 Large Egg

Instructions:

In a bowl combine the dry ingredients:  Flour, salt and sugar.  Set aside.

In a sauce pan add water, milk, butter and oil.  Bring to a boil.   Turn off heat add the vanilla.

Then dump in all of the dry mixture and stir with a wooden spoon.  Stir only until mixture turn into a dough type ball and add the egg and mix until incorporated and set aside to cool slightly.   

Add the dough mixture to a large piping bag with an 1M Star Tip.  

Using a half baking sheet with Silpat/baking mat or Parchment Paper.  Pipe on 1 to 2 inch dough strips.  Pipe them an inch apart because they will not rise much in the oven.

Bake at 400*F. with oven rack placed on top rack for 15 to 18 minutes.  Then make your cinnamon sugar mixture.  

After baking allow the churros to cool slightly then toss them in the bowl with the cinnamon sugar.  Make sure to coat them all.  Churros need to be warm for the cinnamon sugar to stick to them.  Remove them one at a time to a cooling rack to completely cool to store or to decorate with on top of cupcakes.  But churros are best eaten warm.

Cinnamon Sugar Mixture:

Note:  Make while Churros are baking.

Ingredients:

*5 tablespoons Sugar

*1 tablespoon Cinnamon

Instructions:

In a large mixing bowl add the cinnamon and sugar and mix together.  Set aside until ready to add warm churros.

Also See Churro Cupcakes

Enjoy!

Lindy