While going through some of my dad’s boxes – I was thrilled to find my grandmother’s recipe book that I thought was long gone. There are some treasures in there – Lobster Cantonese, Frankfurter Casserole, and Marie Griffin’s recipe for Head Cheese. I take comfort knowing that if I’m ever feeling peckish for head cheese – I’ve got a recipe! Anyway, I saw this recipe for pineapple cookies, so I thought I’d give them a shot. They’re not much to look at, but these cookies are soft and light in texture and the addition of the crushed pineapple is really good!
- 1 1/2 cups + 2 tablespoons flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup vegetable shortening
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 – 8 oz. can crushed pineapple, drained
1. Preheat oven to 350º. In a small bowl, combine the flour, baking soda, and baking powder – set aside.
2. In a large bowl cream the shortening and sugar with an electric mixer. Mix in the eggs and vanilla extract, then the crushed pineapple. Add the flour mixture until well combined.
3. Drop heaping tablespoons on a parchment lined baking sheet, and bake for 13 to 15 minutes until the tops of the cookies are a light golden brown. Makes 3 dozen cookies.