ORIGINALLY PUBLISHED DECEMBER 20, 2011
Today’s recipe is the last one for the Your Tray or Mine series!
It is my dad’s favorite cookie tray recipe as well as one of my mom’s favorites. He only gets these cookies once a year and he looks forward to them all year long. They are glazed pineapple cookies, such a pretty cookie on our tray, and not a stitch of chocolate on them!
My mom and I split the list of recipes in half each year, each making about 6 different kinds, and merging them on our trays. This one is one of the ones on her to do list each year. This recipe comes from her McCall’s Cookie Collection Cookbook. It looks very similar to a glazed egg biscuit, but it’s a completely different cookie.
GLAZED PINEAPPLE COOKIES
1 can (8 3/4 oz.) crushed pineapple
2 cups sifted all purpose flour
1 and 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup shortening
1 cup light brown sugar firmly packed
1 tsp vanilla
INGREDIENTS FOR GLAZE
4 cups sifted confectioners sugar
3 to 4 tablespoons liquid from pineapple plus about 2 tablespoons hot water
1)Drain pineapple, reserving liquid.
2) Preheat oven to 400 degrees. Lightly grease cookie sheets.
3) Sift flour with baking powder, baking soda, and salt, set aside.
4) In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.
5) Beat in egg and vanilla until light and fluffy.
6) Add drained pineapple, mix well.
7) Stir in flour mixture until well combined.
8) Drop by rounded teaspoonfuls, two inches apart, onto prepared cookie sheets.
9) Bake 8 to 10 minutes, or until golden brown. Remove to wire rack; cool partially.
DIRECTIONS FOR GLAZE:
In a medium bowl combine sugar with pineapple liquid. Stir until smooth.
Spread tops of cookies with glaze while they are still slightly warm.
Makes about 3 1/2 dozen.