I had never heard of a pineapple cookie until last year when I first enjoyed these tasty treats. I’m a huge fan of pineapple and my friends who have had these have said they’re really good. So let’s get started!
The only thing sadder than a wet blanket is a soggy pineapple cookie. Make sure and drain the pineapple.
I’m confident iodized salt is most often used for this recipe. I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little crunchy kick of salt in-between the pineapple nuggets that I really enjoyed.
I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!
1 ¾ Cups | All-Purpose Flour ½ Teaspoon | Soda ¼ Teaspoon | Baking Powder ¼ Teaspoon | Salt ½ Cup | Brown Sugar, Firmly Packed ½ Cup | Sugar ½ Cup | Shortening 1 | Cage Free Egg 1 Teaspoon | Vanilla Extract ½ Cup | Crushed Pineapple, Drained ½ Cup | Chopped Nuts (“nuts” is an abbreviation for Texas pecans)
0. Preheat oven to 375°F.
1. Combine flour, soda, baking powder and salt; set aside.
2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream well.
3. Beat egg and vanilla into creamed mixture.
4. Stir-in the pineapple and nuts by hand.
5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.
6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.
7. Bake until light golden brown, about 12-15 minutes. If the first batch turns out a bit crispy, reduce the baking time on the next go.
Yield: About 24 cookies
Joe Paul Reider
Home Style Austin Founder
Keller Williams Realty
Love Food? Explore more of our favorite recipes here at HomeStyleAustin.com!