Yield: 30 servings
|1 can||Crushed pineapple -- 8 oz|
|1 cup||Packed brown sugar|
|1 teaspoon||Vanilla extract|
|2 cups||All-purpose flour|
|1½ teaspoon||Baking powder|
|¼ teaspoon||Baking soda|
|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