Can you guess the secret that makes these Orange Pineapple Island Cookies delicious and unique?
I’ll give you a hint:
You usually bake with it at Christmas time.
Did you solve the question?
It’s candied pineapple and candied orange peel!
I partnered with the amazing company Paradise Candied Fruit, to create a recipe for you that could be made any time of the year and I think you are gonna love this one!
These Orange Pineapple Island Cookies are soft, tender, the fruit is perfectly flavored as only Paradise Candied Fruit knows how to make it, and it has a unique scrumptious taste, that keeps everyone coming back for more and more and more 🙂
Make some of these wonderful cookies up today!
Orange Pineapple Island Cookies
Prep time: approx. 10 min.
Baking time: approx. 40 min
2 1/2 cups flour
3/4 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup BUTTER flavored shortening
1/2 cup REAL butter
2 tsp. vanilla
8 oz. (1 container) Paradise Candied Pineapple plus 1 Tablespoon flour
4 oz (1/2 container) Paradise Candied Orange Peel
1 cup powdered sugar
4 Tablespoons orange juice, or to your preference of consistency
1 teaspoon lemon juice
Preheat oven to 350 degrees.
Line cookie sheets with parchment paper.
In a small chopper put in the Candied Pineapple and 1 Tablespoon flour. Chop just enough to make small pieces, but do not mince too little.
In a large mixing bowl mix dry ingredients together; the flour, granulated sugar, baking powder and salt
Add in the eggs, butter flavored shortening and butter
Add in the chopped Candied Pineapple, Candied Orange Peel and vanilla, and mix well.
Drop by large teaspoonfuls onto parchment lined baking pans.
Bake for 12 to 15 minutes, or until the cookies are done.
Make sure the middles are set, but do not burn
Allow to sit and finish cooling.
When completely cool, either drizzle with glaze,
Dust with powdered sugar, or both.
Store extra cookies in a container with a tight fitting lid.
Makes about 2 dozen.
Carrie Groneman’s Recipe. Copyright Carrie Groneman, A Mother’s Shadow, 2018
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