Prep 10 mins
Cook 12 mins
Good, simple,old-fashioned cookies.
- 236.59 ml shortening
- 236.59 ml brown sugar
- 236.59 ml white sugar
- 236.59 ml crushed pineapple, drained
- 4.92 ml vanilla
- 2 eggs
- 2.46 ml salt
- 2.46 ml baking soda
- 946.36 ml all-purpose flour
- 9.85 ml baking powder
- Cream shortening and the sugars.
- Add egg and pineapple.
- Stir in vanilla.
- Sift flour, then measure it.
- To the flour, add salt, soda, and baking powder.
- Add dry mixture to the wet mixture.
- Drop by rounded tsps.
- onto a lightly greased baking sheet.
- Bake 10-12 minutes at 350°F,or until done.
These are delicious! I mixed 1 cup of unsweetened coconut into the batter for a little extra somehting...and I used fresh pineapple that I crushed in the food processor. I will certainly make these again! This batch (with the exception of the 4 I already ate) will be contributed to my church bake sale. Thanks!
I made these for Christmas. They came out light and good. I also made them with using Splenda white and dark so my dh who just loves pineapple could enjoy some too. I did have to use a extra egg with the diet recipe due to the batter coming out dryer and crumbly, the extra egg did the trick for them and they dropped and did just fine. The flavor we light and they came out soft.
I substituted "I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix" (I Can't Believe It's Not Gluten! Gluten-Free Cake Flour Mix ) for the all-purpose flour and WOW!! These great tasting cookies were moist, melt in your mouth and gone before I could take a photo. The recipe was easy to follow and is now a favorite. They had a smooth texture, not grainy like some gluten free cookies. There is no way you could tell that these cookies were gluten free.