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:

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