Recipe Submitted By Jemmie Fay Stone
Pineapple Cookies
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
20 oz can crushed pineapple, drained and juice reserved
1 tsp. Vanilla
4 cups flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda
1/2 tsp. Baking powder
For the icing:
Reserved pineapple juice
2 cups powdered sugar
In a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and
Vanilla. In a large bowl, combine the dry ingredients. Blend into the wet
Ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 400
Degrees for 8-10 minutes.
For the icing: Gradually add pineapple juice to the powdered sugar by the
Tablespoon. You want the consistency to be a bit thick, but still stream off
The spoon. While the cookies are still warm, spread the icing on the tops.
This recipe makes about 8 dozen soft, delicious cookies.
1 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
20 oz can crushed pineapple, drained and juice reserved
1 tsp. Vanilla
4 cups flour
1/2 tsp. Salt
1 1/2 tsp. Baking soda
1/2 tsp. Baking powder
For the icing:
Reserved pineapple juice
2 cups powdered sugar
In a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and
Vanilla. In a large bowl, combine the dry ingredients. Blend into the wet
Ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 400
Degrees for 8-10 minutes.
For the icing: Gradually add pineapple juice to the powdered sugar by the
Tablespoon. You want the consistency to be a bit thick, but still stream off
The spoon. While the cookies are still warm, spread the icing on the tops.
This recipe makes about 8 dozen soft, delicious cookies.
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