Pineapple-raisin jumble

Yield: 30 servings

Measure Ingredient
2 cans DOLE Crushed Pineapple in juice (8 oz ea)
½ cup Margarine, softened
½ cup Sugar
1 teaspoon Vanilla extract
1 cup All-purpose flour
4 teaspoons Grated DOLE Orange peel
1 cup DOLE Blanched Slivered Almonds, toasted
1 cup DOLE Raisins

Drain pineapple well, pressing out excess liquid with back of spoon.

Reserve juice for beverage.

Beat margarine and sugar in large bowl until light and fluffy. Stir in drained pineapple and vanilla. Beat in flour and orange peel. Stir in almonds and raisins.

Drop by heaping tablespoonfuls, 2" apart, onto ungreased cookie sheets.

Bake in 350'F. oven 20-22 minutes until firm. Cool on wire racks.

Makes 2 to 2½ dozen cookies.

Similar recipes