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Preheat oven to 325 degrees. Prepare an 8-inch baking pan by spraying with non-stick spray w/ flour. You can even line the pan with foil or parchment paper, spray the paper with non-stick spray, this will allow for easy removal. Add the oreos and melted butter to a food processor and blend until crumbs are fine.
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Green 20-second icing. Begin by outlining half of the leaf with 20-second icing. Use icing to make a few holes in the leaf and quickly flood the entire section {except for the holes} so that everything runs together. After the icing has set repeat the previous steps on the second half of the cookie.
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In large bowl, combine sugar, brown sugar and butter; beat until light and fluffy. Add vanilla and eggs; blend well. Add flour and baking soda; mix well. Stir in oats, coconut, nuts and dried fruits. 2. Drop dough by rounded tablespoonfuls 2 inches apart onto sprayed cookie sheets. 3.
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Add the eggs and vanilla, mix well. Add your dry ingredients to the wet ingredients in your stand mixer. Mix just until combined. Mix the add-ins. Add the white and bittersweet chocolate chunks, white and bittersweet chocolate chips and dried mangos, then mix well. Add the macadamia nuts and coconut flakes and mix again.
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Bake the leaf cookies using the sugar cut-out cookie recipe. Make a batch of royal icing using the royal icing recipe. Color the icing green and put into piping bags. Outline the leaf in green. Immediately flood the cookie with the same green. Wait 2 to 3 hours and then decorate the leaf with additional green lines.
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How to Decorate Tropical Leaf Cookies. When it comes to decorating these cookies, first outline the cookie in green icing. Then, immediately flood the cookie with the same green icing. Shake the cookie slightly to get the icing to settle, and let completely dry. Some people say to let your cookie dry for 8 to 12 hours before adding anything.
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Instructions. Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with parchment paper. In a mixing bowl fitted with the paddle attachment, cream together the butter and brown sugar until they are light and fluffy. Mix in the pineapple, egg and vanilla and beat until well combined.
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Instructions. Preheat oven to 350°. Mix butter, sugars, eggs, vanilla, baking soda and salt with electric beaters in a large mixing bowl until smooth. Stir in flour, chocolate chips and Tropical Trail Mix. Stir thoroughly; this may take 4-5 minutes. With a large cookie scoop, scoop cookie dough and pack into scoop.
Tropical Cookies
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It is important to crush the coconut so the edges of the cut out cookies will be clean. Step 3. Place the toasted macadamia nuts and the flour in the bowl of a food processor. Step 4. Process until the nuts are finely ground and one with the flour. Step 5. Place the softened butter and vanilla in the bowl of a mixer.
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Chop the dried mango and the macadamia nuts. Set these ingredients aside. In a medium bowl, whisk together the flour, baking sodam salt and ground cinnamon. In the bowl of a stand mixer, cream together the butter and both sugars for 2 minutes. Stop the mixer and scrape down the sides of the bowl.
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Scrape down the bowl with a spatula. Combine the flour, soda and salt in another bowl. With a whisk, stir to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix. With a spatula fold in the white chocolate, macadamia nuts, and coconut flakes. Bake at 360ºF for 12 minutes.
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Pour the crumbs into the bottom of the prepared baking pan and press to form the crust. Bake for 10 minutes, then remove from oven and set aside to cool. Reset the oven temperature to 350 degrees F. While the crust is baking and cooling, chop the dried pineapple into small pieces and blend the macadamia nuts into small bits using the food.
Tropical Cookies
Set aside and allow the chocolate to cool for 5 to 10 minutes until just lukewarm. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside. Using stand mixer (or hand-held mixer) fitted with a paddle attachment, beat the butter at medium speed for 1 minute until creamy.
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