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Aloha Oatmeal Cookies

3/4 cup all-vegetable shortening
1 1/4 cups light brown sugar
1 egg
2 tablespoons orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla
1/2 teaspoon orange or lemon extract
3 cups quick oats, uncooked
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon powdered ginger
8-ounce can crushed pineapple in juice, well drained
1 cup flaked coconut
1 cup coarse chopped macadamia nuts or blanched almonds

Preheat oven to 375 degrees. Grease baking sheets with shortening.
Place sheets of foil on countertop for cooling cookies.

Combine shortening, brown sugar, egg, orange juice, orange peel,
vanilla and orange or lemon extract in a large bowl. Beat at medium
speed of electric mixer until well blended.

Combine oats, flour, baking soda, salt and ginger. Mix into creamed
mixture at low speed just until blended. Stir in pineapple, coconut
and nuts.

Drop rounded tablespoonfuls of dough 2 inches apart onto prepared
baking sheet.

Bake one baking sheet at a time for 10 to 12 minutes, or until
lightly browned. Do not overbake. Cool 2 minutes on baking sheet.
Remove cookies to foil to cool completely. Makes about 2 1/2 to
three dozen.


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