I had never heard of a pineapple cookie until last year when I first enjoyed these tasty treats. I’m a huge fan of pineapple and my friends who have had these have said they’re really good. So let’s get started!
- The only thing sadder than a wet blanket is a soggy pineapple cookie. Make sure and drain the pineapple.
- I’m confident iodized salt is most often used for this recipe. I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little kick of salt in-between the pineapple nuggets. I liked.
- I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!
1 ¾ Cups | All-Purpose Flour
½ Teaspoon | Soda
¼ Teaspoon | Baking Powder
¼ Teaspoon | Salt
½ Cup | Brown Sugar, Firmly Packed
½ Cup | Sugar
½ Cup | Shortening
1 | Cage Free Egg
1 Teaspoon | Vanilla Extract
½ Cup | Crushed Pineapple, Drained
½ Cup | Chopped Nuts (“nuts” is an abbreviation for Texas pecans)
0. Preheat oven to 375°F.
1. Combine flour, soda, baking powder and salt; set aside.
2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream well.
3. Beat egg and vanilla into creamed mixture.
4. By hand stir-in the pineapple and nuts.
5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.
6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.
7. Bake until light golden brown, about 12-15 minutes. If the first batch turns out a bit crispy, reduce the baking time on the next go.
Yields: About 24 cookies
~ Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty, Inc.
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