Prep 15 mins
Cook 12 mins
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Toldeda Shutt
- 1⁄2 cup butter
- 1 cup light brown sugar, packed
- 1 egg
- 1 teaspoon vanilla
- 3⁄4 cup crushed pineapple, undrained
- 2 cups flour, sifted
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
- 1⁄2 cup seedless raisin
- Cream butter until light and fluffy.
- Gradually add sugar and beat well.
- Beat in egg and vanilla.
- Stir in pineapple, sifted dry ingredients and raisins.
- Drop by teaspoon onto greased cookie sheet.
- Bake at 375 degrees for 12 minutes or until brown.
These have been my husband's family favorite since at least the 1950's. I received the recipe from my late mother-in-law in 1970, and make them every Christmas. They are a special taste that you either love or dislike. I say that you need to be a genetic member of his family to love them!
Very tasty little gems. Mine did not spread out much but I did not sift the flour so maybe that made the difference.
These cookies very very good! Nice and mild with just the right amount of pineapple. I only made one small adjustment-- I added more raisins as they seems to enhance the flavor. Also, becareful when spooning these on to a cookies sheet-- they spread way out when cooking! Made for Recipe Swap #14.