Hawaiian Mood Cookies and Cupcakes (Dessert Recipes )

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Step 6:

Place dollups of heaping teaspoons of dough, about 2 inches apart, onto a parchment-lined or greased
cookie sheet.

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Step 7:

Put a halved maraschino cherry in the center of the top of each dollup with the cut-side down (optional).

Bake for 15 minutes or until the cookies have a light brown color all over.

Allow to cool a few minutes before removing them from the sheets.

Don't stack the cookies until they are at room temperature (or they will stick to each other).

To make mini-cupcakes instead of cookies:

Put dollops of the dough in mini-cupcake cups in a mini-cupcakebaking pan, so that the cups are 3/4 full (about a heaping teaspoon). Put a halved maraschino cherry in the center of the top of each with the cut-side

down. Bake for the same length of time as for the cookies , 15 minutes or until the tops are very light brown.

A comment about storage:

The cookies don't store well, so it is best to make them fresh. When kept for several days at room temperature in
a loosely-closed container, the cookies become much softer and sticky. However, they still taste great!

If you make the mini-cupcakes, then storage is not a problem and the cupcakes don't stick to each other with
time and won't be sticky to the touch (because of the

paper cup).