Family Favorites...Pineapple Spice Drop Cookies

Need something quick, inexpensive and delicious for coffee time?  Here’s your recipe!
These cookies go together fast; you can bake them right away; they are really yummy!  Guaranteed to get you plenty of helpers in the kitchen and lunchbox or picnic fans too.
I used the drained pineapple juice and a little powdered sugar to make a glaze to dribble over them – add a dash of salt to keep the frosting from being too sweet. 
Pineapple Spice Drop Cookies
  2          Cups  Sifted All Purpose Flour (8 ½ ounces)
  1          Teaspoon  Baking Powder
  1          Teaspoon  Baking Soda
  1          Teaspoon  Salt
     1/2    Cup  Shortening – softened (3 ½ ounces)
     1/2    Cup  Sugar (3 ½ ounces)
     1/2    Cup  Brown Sugar (3 ½ ounces)
  1          Teaspoon  Cinnamon
     1/2    Teaspoon  Nutmeg
     1/4    Teaspoon  Ground Cloves
  1          Large  Egg -- unbeaten
     2/3    Cup  Crushed Pineapple – drained (an 8 ½ ounce can)

Preheat oven to 375°.  Sift flour with baking powder, baking soda and salt.  Mix shortening, white sugar, brown sugar, spices and egg until creamy.  Blend in pineapple, then flour mixture.
Drop by rounded tablespoonfuls (size 50 or 60 scoop) of dough, 2" apart, on ungreased cookie sheets (I use parchment paper).  Bake 12 to 15 minutes, or until lightly browned.

4 comments:

  1. I'll have to compare this recipe to my mom's soft pineapple cookies, which we love! I don't make them allot simply because I try not to make things that call for shortening. I understand lard is better for you than shortening (tho still not healthy really), could it be substituted? Or half shortening, half butter like I do for my pie crust?

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    Replies
    1. I use lard that I get at our local locker plant that is NOT hydrogenated. I don't buy lard from the grocery that isn't any better than shortening.
      Lard will work for this recipe...so will half shortening, half butter.
      All butter may make the cookies spread too much. Butter melts faster than solid shortening, cookies will spread more if made with butter. Even half butter/half shortening will melt more slowly than butter-only, so cookies made that way still spread less than if made with all-butter.
      If you want all butter, you would have to chill the dough...not chilling it is one of the advantages of this recipe.

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  2. Mom’s Soft Pineapple Cookies - Makes 3 1/2—6 1/2 dozen depending on size

    Cream together: 1 c brown sugar 1 c white sugar 1 c Crisco

    Add & mix well: 1 c (8 oz. can) crushed pineapple w/juice 2 eggs, slightly beaten

    Stir in: 1 tsp. vanilla

    In separate bowl, mix the following well with a whisk, then add to creamed mixture.
    1/2 tsp. salt 1 tsp. baking powder 4 c. flour

    Add: 1 c chopped walnuts & mix well.

    Drop by teaspoon onto greased cookie sheets. Bake at 350º for 10-12 min., increasing time by 1 min. increments if necessary until done.

    ReplyDelete
    Replies
    1. Thanks for the recipe, Nadine...I like the idea of the nuts...even tho it's a little more expensive.
      May have to try these too!

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