Hawaiian Cookies

Ingredients:

2 cups all-purpose flour, sifted

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cups shortening

1 1/4 cups granulated sugar

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

2 drops yellow food coloring

1 egg, at room temperature

3/4 cup crushed pineapple, well drained

3/4 cup shredded coconut, finely chopped

Directions:

Preheat oven to 325 degrees. In a small bowl, sift flour, baking powder, and salt. Set aside.

In a large bowl, cream shortening, sugar, both extracts, and food coloring thoroughly. Beat in egg until mixture is fluffy. Stir in pineapple and coconut; add flour mixture slowly. Mix well. Drop by teaspoonfuls 3" apart onto ungreased cookie sheet. Bake for 20 minutes at 325 degrees. Cool on rack for two minutes.

Note: Cookies are even better after sitting for 24 hours loosely covered.