Yield: 30 servings
|2 cans||DOLE Crushed Pineapple in juice (8 oz ea)|
|½ cup||Margarine, softened|
|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.