A classic recipe for soft, cake-like pineapple drop cookies. This old-fashioned treat is made with brown sugar and well-drained crushed pineapple for a wonderfully moist and chewy texture.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 2 Cups | Sifted Flour |
| 1 1/2 tsp | Baking Powder |
| 1/4 tsp | Baking Soda |
| 1 tsp | Salt |
| 2/3 Cup | Shortening |
| 1 1/4 Cups | Brown Sugar, packed |
| 2 | Eggs, Unbeaten |
| 3/4 Cup | Crushed, Well Drained Pineapple |
| 1 tsp. | Vanilla |
Instructions
- Preheat your oven to 400°F. Grease your cookie sheets.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the shortening. Gradually add the brown sugar and continue to beat until the mixture is light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Stir in the well-drained crushed pineapple and the vanilla.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Drop by rounded teaspoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly browned.
Servings
Makes 4 dozen.
