Yield: 72 Servings
|2 cups||Sifted all-purpose flour|
|1 teaspoon||Baking powder|
|\N \N||Few grains salt|
|1 teaspoon||Baking soda|
|1 cup||Canned; crushed pineapple, well drained|
|½ cup||Butter or margarine; softened|
|1 cup||Light brown sugar; firmly packed|
|1 teaspoon||Vanilla extract|
|½ cup||Broken walnuts|
Heat oven to 375 degrees. Lightly grease cookie sheets with unsalted shortening. Sift together flour, baking powder and salt. Dissolve baking soda in crushed pineapple. Work butter in a bowl until creamy; add sugar and beat until well blended. Add egg and vanilla and mix well. Gradually add sifted dry ingredients, mixing well after each addition. Blend in crushed pineapple. Stir in nuts. Drop slightly rounded teaspoonfuls of dough 2 inches apart on prepared cookie sheets. Bake 6-8 minutes, or until lightly browned. Cool a few minutes on cookie sheets before removing to wire cake racks. Makes about 6 dozen cookies.
FROM SHIRLEY FRELUND,
REDBOOK, DEC 1972, "THE GREAT
CHRISTMAS COOKIE-SWAP COOKBOOK" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .