Island Sunshine Cookies


Enjoy life's cookies for everyone

  • Yield: 3 Dozen


  • 1 cup (200 g) Spectrum Organic Shortening
  • 1 cup (200 g) superfine sugar
  • 3½ cups (435 g) Bob’s Red Mill white or brown rice fl our
  • 1 cup (125 g) Bob’s Red Mill tapioca flour
  • 1 teaspoon (4.6 g) baking soda
  • ½ teaspoon (3 g) salt
  • ¼ teaspoon (0.6 g) ground nutmeg (optional)
  • 1 cup (250 g) canned crushed pineapple with juice
How to Make It
  1. Preheat oven to 375°F (190°C, or gas mark 5).
  2. With a mixer, cream together the shortening and the sugar. Add the remaining ingredients except the pineapple and mix briefl y. Stir in the pineapple until combined.
  3. Drop dough by rounded teaspoonfuls onto a greased baking sheet. Bake for about 12 minutes, or until cookies are fi rm to the touch. Let cool on the baking sheet for 2 minutes before removing to a fl at surface to cool completely. Dust with powdered sugar (or corn-free recipe on page 43), if desired.

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