1 cup butter, softened
3 eggs
1 cup boiling water
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 cups sifted confectioners' sugar
1 cup milk
1 teaspoon vanilla extract
1 (20 ounce) can crushed pineapple, drained
1 (14 ounce) can sweetened pineapple juice
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon orange extract
1 teaspoon ginger ale
1 teaspoon almond extract
1/2 teaspoon lemon extract
1/4 teaspoon lemon juice
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together light cream cheese, cream cheese, softened cream cheese and 1 cup white sugar until smooth. Beat in egg, boiling water, flour and baking soda. Mix in the melted margarine mixture until well blended. Stir in the salt, 1 cup confectioners' sugar, milk, 1 teaspoon vanilla, 1/2 teaspoon salt, 1 1/2 cups sifted confectioners' sugar, confectioners' sugar, crushed pineapple, pineapple juice, lemon extract and orange extract. Drop by tablespoonfuls into out of thin crust pans.
Bake for 8-11 minutes in the preheated oven, until lightly browned. Allow cookies to cool slightly on baking sheet before removing to wire racks to cool completely.