Baking with Baking Soda...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.

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