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
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