Hawaiian Tea Cookies Food

RUSSIAN TEA COOKIES

Steps:

• Preheat oven to 400 degrees. In a large bowl, cream butter and 1/2 cup powdered sugar until smooth. Add almond and vanilla extracts. Slowly add flour and salt to butter mixture, and mix until incorporated. Mix in pecans and walnuts.
• Use a cookie scooper to scoop the dough and then roll into balls (or use your hands to form 1" balls). Bake for 10-12 minutes. (These cookies barely brown, so if they don't look done, it's okay!).
• Roll in powdered sugar while still warm, and roll again when cool.

TROPICAL HAWAIIAN SNOWBALLS (HAWAIIAN-STYLE RUSSIAN TEA COOKIES)

Steps:

• Preheat oven to 350 degrees F and line 5 cookie sheets with parchment paper, or spray with cooking spray.
• In a large bowl, cream together butter, sugar and vanilla and coconut extracts.
• Sift together the flour and the salt.
• Slowly add to the butter mixture.
• Add nuts. Mix until blended well.
• Roll into small, bite sized balls. (about 3/4 of an ounce or 2 tablespoons). I like to use a small #40 portion disher (small, 3/4 ounce sized, ice cream scoop) and place 1-inch apart on prepared cookie sheet.
• Bake for 10-13 minutes, or until slightly golden.
• While still warm, (not hot, not cold) roll through powdered sugar.
• Keeps about a week (but they won't be around that long) in an air-tight container.

HAWAIIAN TEA COOKIES

Steps:

• Combine dry ingredients and set aside.
• Cream butter and sugar until fluffy.
• Beat in eggs, lemon juice and vanilla.
• Add flour and coconut until well blended.
• Shape into (4) 2 inch rolls.
• Roll in colored sugar.
• Wrap in plastic wrap and chill at least 4 hours.
• With a sharp knife, saw into 1/4 inch slices.
• Bake at 375 degrees for 10- 12 minutes, or until SLIGHTLY browned.

HAWAIIAN TEA BREAD

Steps:

• Preheat oven to 350 degrees. Prepare bread pans, muffin pan, or tubes by spraying with Pam or rubbing with butter and dusting very lightly with flour.
• Cream butter and sugar together. Add all other ingredients in order given. Mix until well blended.
• Place mixture in prepared pans or tubes to about 2/3 full. If using tubes, be sure to put wax paper at each end of bread tube before putting caps on. If using tubes, place vertically in the oven. Bake at 350 degrees for up to 60 minutes or until done.
• Let cool for 15 minutes and remove from pan or tube. Serve warm or cooled.

HAWAIIAN WEDDING CAKE COOKIES

Steps:

• In a small bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Gradually add flour and mix well. Stir in nuts and pineapple. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. , Bake at 350° for 14-16 minutes or until lightly browned. Remove to wire racks to cool completely. Roll cooled cookies in additional confectioners' sugar.

HAWAIIAN NUT COOKIES

Steps:

• Preheat an oven to 400 degrees F (200 degrees C).
• Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth.
• Blend the egg and the almond flavoring into the creamed butter and sugar.
• Sift together the flour, baking powder, baking soda, and salt into a bowl.
• Blend the flour mixture into the butter mixture.
• Fold the pineapple tidbits and coconut flakes into the dough.
• Drop teaspoonfuls of the dough 2 inches apart onto greased baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes.

HAWAIIAN COOKIE TARTS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, confectioners' sugar, and cornstarch in a large bowl. Mix well. Add butter and vanilla extract and stir until a soft dough forms. Shape into 36 balls. Place 1 ball in each of 36 ungreased mini muffins cups; press lightly into the bottom and up the sides to make a crust.
• Spoon 1 teaspoon pineapple preserves into each crust. Sprinkle 1 teaspoon macadamia nuts over pineapple. Beat sugar and egg together in a small bowl to combine; mix in coconut until well blended. Spoon 1 teaspoon of the mixture over each macadamia layer.
• Bake in the preheated oven until crust and coconut are golden brown, 23 to 33 minutes.
• Cool in pans for 20 minutes. Hold each pan upside-down at an angle over a wire rack; tap bottoms of cups lightly with a butter knife to release tarts. Let cool completely.

HAWAIIAN TEA SANDWICHES FILLING

Steps:

• In saucepan combine pineapple and sugar. Bring to boil. Cook until thick, stirring constantly.
• Cool. Stir in nuts.
• Soften and mash cheese with enough milk or mayonnaise to make a good spreading consistency.
• Combine with pineapple mixture.
• Spread on thin bread, top as sandwich.
• Trim and cut into squares.

HAWAIIAN ICED TEA

Steps:

• Pour the barely boiling hot water into a large pitcher, and add the tea bags. Steep the tea, 2 to 4 minutes. Remove the tea bags and pour in the ice water. Pour in the pineapple juice. Refrigerate until thoroughly chilled, about 1 1/2 hours.
• Pour the tea over ice, garnish with pineapple spears, and serve.