Paradise Cookies Recipes

WORLD FAMOUS PARADISE BAKERY SUGAR COOKIES

Steps:

• Preheat oven to 375°.
• In a medium bowl, cream together the sugars and shortening using an electric mixer.
• Mix on slow speed 30 seconds, then scrape down the bowl with a spatula.
• Increase speed to medium and mix for 3 minutes.
• Slowly add vanilla and beaten egg while mixing.
• In a separate bowl, combine the flour, baking soda, baking powder and salt. Gradually add the flour mixture to the mixing bowl, mixing on slow speed until just blended. Do not overmix.
• Scoop with an ice-cream scoop and roll in sugar.
• Place directly on cookie sheet. Flatten slightly with palm of hand.
• Bake at 375° for 9-10 minutes. Cookies are done when small cracks appear and are pale golden. Ideally, the edges do not brown.

COPYCAT PARADISE BAKERY CHOCOLATE CHIP CHIPPERS

Steps:

• Preheat oven to 350.
• In bowl of an electric mixer, cream butter, brown sugar, and white sugar. Beat in eggs and vanilla.
• Add flour, baking soda, and salt and mix until just blended.
• Mix in oatmeal and chocolate chips.
• With a small cookie scoop, place dough on an ungreased baking sheet. (Be sure not to over-fill the cookie scoop, you want to keep the cookie dough balls small. I like to run mine over the edge of the bowl to get off any excess dough). Bake for 9-11 minutes.
• Let cool for a couple minutes on cookie sheet and then move to a cooling rack.

PARADISE COOKIES

Steps:

• Heat oven to 350°F.
• Combine sugar and butter in a large bowl. Beat at medium speed until creamy.
• Add drained pineapple and vanilla; continue beating until well mixed.
• Reduce mixer speed to low; add flour and baking powder. Beat until well mixed.
• By hand, stir in nuts and 1/4 cup of the coconut.
• Place remaining coconut in a small bowl.
• Shape dough into 1-inch balls; dip tops in coconut and place onto ungreased cookie sheets.
• Bake 12-15 minutes or until set. Let cool for 2 minutes before removing from cookie sheets.