Wednesday, November 3, 2010

Pineapple Cookies

Many of my family recipes are from Mr. C's family. His dad was raised West Virginia and his mom grew up in Ohio. Momma's (my mother-in-law) recipes are taste treats from the south, New England and the mid-west. Any recipe her from is considered a 'family' recipe. I never know where they originated. These pineapple cookies are moist and not too sweet. I made them for a couple of recital receptions last year, and people keep asking for more.

Pineapple Cookies

1 cup Shortening (I use butter.)
1-1/2 cups White Sugar
1 egg
1-9 ounce can Crushed Pineapple with most of the juice. (Keep some for frosting)

Cream sugar and butter until smooth and fluffy. 
Add egg and mix well.

3-1/2 cups White All-purpose Flour
1 tsp. Baking Soda
1/4 tsp. Nutmeg
1/2 cup Nuts (I use pecans)

Mix dry ingredients together. Gradually add to creamed mixture.
CHILL one hour.

Cover cookie sheet with parchment paper.
Drop cookie dough on sheet 2-inches apart.

Bake at 400F for 8-10 minutes. (Until no imprint remains when lightly touched)

Pineapple Glaze
Mix together Pineapple juice, milk and powdered sugar for frosting.

These have cream cheese frosting.

Makes 87 small-scoop sized cookies or 43 medium-scoop sized cookies.

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