Calypso Cookies

Dried pineapple, white chocolate morsels, almonds and quick cooking oats make a tasty combination in this light, crisp cookie.

Ingredients:

• 6 oz dried pineapple
• 7 oz sweetened coconut
• 6 oz white chocolate morsels
• 1/2 cup white sugar
• 1 cup light brown sugar
• 1 1/4 cup quick cooking oats, blended
• 1 cup self rising flour
• 1 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup almonds, bleached and slivered
• 1 stick all vegetable shortening

Directions:

Mix shortening and sugars until well blended with electric mixer. Process quick cooking oats in a blender or food processor until a fine powder, then add quick cooking oats and flour to sugar and shortening; beat together until well blended. Add vanilla and almond extract while mixing. Put pineapple in mixer and mix until broken into fine pieces and add to mixture. Add coconut and white morsels and continue mixing. Make small golf ball size balls with hands and put on cookie sheet; flatten cookie with palm. Bake in oven at 350 degrees for 15-18 minutes or until sides of cookies begin to brown.

Number of Servings: 27 cookies