Total Time
27mins
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

Ingredients Nutrition

Directions

  1. Cream butter until light and fluffy.
  2. Gradually add sugar and beat well.
  3. Beat in egg and vanilla.
  4. Stir in pineapple, sifted dry ingredients and raisins.
  5. Drop by teaspoon onto greased cookie sheet.
  6. Bake at 375 degrees for 12 minutes or until brown.

Reviews

(3)
Most Helpful

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!

sep974 January 09, 2015

Very tasty little gems. Mine did not spread out much but I did not sift the flour so maybe that made the difference.

lucy4174 January 28, 2009

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.

Rhonda in Texas March 28, 2008

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