Frosted pineapple cookies

Yield: 30 servings

Measure Ingredient
1 can Crushed pineapple -- 8 oz
½ cup Shortening
1 cup Packed brown sugar
1 each Egg
1 teaspoon Vanilla extract
2 cups All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt
1½ cup Confectioner's sugar

Drain pineapple, reserving 3 tablespoons juice, Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and sugar. Add egg; mix well. add pineapple and vanilla; mix well.

Combine flour, baking powder, baking soda and salt; stir into the creamed mixture. drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 325 deg. for 17 to 20 min. or until golden.

Immediately remove from baking sheets to cool on wire racks. For frosting, in a small bowl, combine confectioners' with enough of the reserved pineapple juice to achieve a smooth spreading consistency.

Frost cooled cookies. Yield: 3 dozens.

Recipe By : Taste Of Home

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