2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons margarine, chilled
1 cup water
1 teaspoon vanilla extract
1 cup chopped pecans
2 teaspoons water
4 teaspoons orange juice
1/4 cup maraschino cherry juice
1/4 teaspoon lemon juice
1/8 teaspoon orange zest
1/8 teaspoon lemon zest
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening and margarine. Beat in the sugar, vanilla and pecans. Stir in the water, pineapple, orange juice and maraschino cherry juice. Beat in the lemon juice and orange zest. Drop by rounded spoonfuls onto the cookie sheet.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.