• Joe Reider, Realtor

Pineapple Cookie Recipe


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!

Foodie Tips:

  • 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!

Ingredients:

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)


Directions: 


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

Austin Realtor®

Keller Williams Realty


Email: JoePaul@KW.com

Mobile: 512-222-3302

Web: JoePaulReider.KW.com

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