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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.

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       Volume I - April 10, 2009

Frosted Pineapple Cookies

Serves: 36


        

  Download this recipe.

1 (8-ounce) can crushed pineapple
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups confectioners' sugar


Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and brown sugar. Add egg; mix well. Add pineapple and vanilla; mix well. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.


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