Best Fresh Island Cookies Recipes

WHITE CHIP ISLAND COOKIES

Steps:

• Heat oven to 375°F.
• Combine flour, baking powder, baking soda and salt in bowl.
• Combine butter, brown sugar, sugar and vanilla in another bowl. Beat at high speed, scraping bowl often, 1-2 minutes until creamy. Add egg; beat 1-2 minutes until well mixed. Beat on low speed, gradually adding flour mixture and beating well after each addition, 1-2 minutes until well mixed. Stir in chips, coconut and nuts.
• Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. Bake 8-11 minutes or until edges are lightly browned. Cool 2 minutes; remove to cooling rack. Cool completely.

ISLAND COOKIES

Steps:

• Sift dry ingredients.
• Beat butter, brown sugar, sugar and vanilla until creamy.
• Beat in egg.
• Gradually beat in flour mixture.
• Stir in chips, coconut and nuts.
• Drop by rounded tablespoon onto ungreased baking sheets.
• Bake at 375 degrees for 8 to 11 minutes.

FRESH ISLAND COOKIES

Steps:

• Preheat oven to 350 degrees. Combine flour, baking powder, baking soda in a small bowl. Beat butter, brown sugar, sugar and vanilla in mixer until creamy. Add egg and beat well. Gradually beat in flour mixture.
• Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes until edges are lightly browned. Cool on baking sheet 2 minutes before transferring to wire rack to cool completely.
• Note: I used a combination of 1 cup milk chocolate and 3/4 cup semi-sweet chocolate; you can also use other flavored morsels if you prefer (i.e. white chocolate or butterscotch, for instance).

HOME

Steps:

• Preheat oven to 375° F.
• Combine flour, baking powder, baking soda and salt in small bowl. Beat butter, brown sugar, granulated sugar and vanilla extract in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture. Stir in morsels, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• Bake for 8 to 11 minutes or until edges are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
• Note: NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, Semi-Sweet Chocolate Mini Morsels, Premier White Morsels or Butterscotch Flavored Morsels may be substituted for the Milk Chocolate Morsels.

TROPICAL FRUIT BISCOTTI

Steps:

• Preheat oven to 325°F, with racks in upper and lower thirds. In a mixer fitted with the paddle attachment, beat flour, granulated sugar, cornmeal, baking powder, salt, and allspice to combine. Add butter; beat on medium speed until coarse crumbs form, about 2 minutes.
• Reduce speed to low and add whole eggs, one at a time, beating after each addition, until a stiff dough forms. Beat in pistachios, papaya, and ginger. (If they don't completely incorporate, knead in.)
• On a parchment‐lined baking sheet, shape dough into two 11‐inch logs. Pat each out to 2 inches wide. Brush with beaten egg white and sprinkle generously with sanding sugar. Bake until set in middle, firm to the touch, and light golden brown, 35 to 45 minutes. Let cool completely on sheet on a wire rack.
• With a serrated knife, slice logs on the diagonal, slightly wider than 1/4 inch. Arrange slices, cut‐sides down, on parchment‐lined baking sheets. Bake, rotating sheets halfway through, until just golden, 18 to 20 minutes. Let cool on sheets on wire racks. Store in an airtight container at room temperature up to 3 weeks.

VANCOUVER ISLAND COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
• Whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a bowl.
• Beat margarine, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat egg, molasses, and vanilla into butter mixture until blended. Stir flour mixture into butter mixture until dough forms; fold in oats and coconut until just combined.
• Roll dough into 1 1/4-inch balls and place 2 inches apart on the prepared baking sheets.
• Bake in the preheated oven until edges are lightly browned, about 12 minutes. Allow to cool on the baking sheet for 5 minutes; remove to cool completely on a wire rack.