Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 48 cookies
Ingredients:
- 3/4 cup butter, softened
- 1/3 cup sugar
- pinch salt
- 2 tablespoons pineapple juice
- 1 teaspoon vanilla
- 1-2/3 cups flour
- 1-1/2 cups miniature semisweet chocolate chips
- 1/4 cup pineapple juice
- additional granulated sugar for coating
Preparation:
Cover dough and chill for at least 1-2 hours, up to 24 hours.
Roll dough into 1" balls and place on ungreased cookie sheets. Bake at 325 degrees F for 16-20 minutes or until set and very light golden brown.
Cookies will not brown much except on the bottom, and they will not change shape. Cool completely on wire racks.
Place 1/4 cup pineapple juice in shallow bowl. Dip cooled cookies in juice and roll in additional granulated sugar. Let dry on wire racks so the juice and sugar form a crisp shell.
Note: Measure the flour correctly and you won't have a problem. Measure by dipping a spoon into the flour and spooning it into the measuring cup; NOT by dipping the cup into the flour. These cookies do not change shape; they stay in little balls.
You can use any juice you'd like in this easy recipe. Orange juice, pineapple-orange juice, or pear nectar all work well. You can also eliminate the chocolate chips, or use 1 cup finely chopped nuts instead.
