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.
1 cup Shortening (I use butter.)
1-1/2 cups White Sugar
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 Soda1/4 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)
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.