A soft, cake-like drop cookie bursting with tropical flavor. This recipe features crushed pineapple in the batter and is finished with a sweet, buttery pineapple glaze and a sprinkle of nuts.
Author
Unknown
Recipe
Cookie
| Measurements | Ingredients |
|---|---|
| 1 (20 oz) can | Crushed Pineapple in Natural Juices |
| 3 cups | Flour |
| 1 tsp | Baking Soda |
| ½ tsp | Salt |
| ½ cup | Butter, Softened |
| 1½ cups | Sugar |
| 2 | Eggs |
| 1 tsp | Almond Extract |
Glaze & Topping
| Measurements | Ingredients |
|---|---|
| ¼ cup | Soft Butter |
| 2 cups | Confectioners’ Sugar |
| 3 Tbsp | Reserved Pineapple Juice |
| ½ cup | Chopped Nuts for Sprinkling |
Instructions
- Prepare: Preheat your oven to 350°F. Grease your cookie sheets. Drain the pineapple through a sieve over a bowl, pressing gently to extract the juice. Reserve the juice for the glaze.
- Make the Dough: In a medium bowl, sift together the flour, salt, and baking soda.
- In a large bowl, cream the ½ cup of softened butter and the sugar together until light and fluffy. Beat in the eggs.
- Gradually add the dry ingredients to the creamed mixture, beating on low speed until just blended.
- By hand, fold in the drained crushed pineapple and the almond extract.
- Bake: Drop by tablespoonfuls about 2 inches apart onto the greased cookie sheets. Bake for 10-12 minutes, or until the edges are lightly golden. Let the cookies cool completely on a wire rack.
- Make the Glaze: In a small bowl, combine the ¼ cup of soft butter, confectioners’ sugar, and 3 tablespoons of the reserved pineapple juice. Beat until smooth.
- Spread the glaze over the cooled cookies and immediately sprinkle with chopped nuts.
Servings
Makes about 6 dozen
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