Pineapple muffin cookies
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Shortening |
| 1½ | cup | Sugar |
| 1 | Egg | |
| 1 | cup | Crushed pineapple with juice |
| 3½ | cup | Flour |
| 1 | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Nutmeg |
| ½ | cup | Walnuts, chopped |
Directions
A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft.) Preheat oven to 350ø.
In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice.
Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts.
Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350ø for 8-10 minutes. Cool on wire racks.
Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life, Better Home and Gardens, Des Moines, IA.
Randy Shearer