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