My Dad is one of 10 children in his family. As the story goes, he was purely spoiled by his older sister, Gerry. She coddled him, carried him and catered to him. And he was ornery. He and his brothers once cut the middle out of a cake she made. They spread icing back over the hole so that no one knew until the cake was cut into.
For some unknown reason, she let him live. Not only that, but she occassionally baked up a batch of his favorite Pineapple Cookies.
Here’s what you’ll need:
1 cup butter
1 cup brown sugar
1 cup white sugar
20 oz can crushed pineapple, drained and juice reserved
1 tsp. vanilla
4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
For the icing:
reserved pineapple juice
2 cups powdered sugar
I didn’t have any crushed pineapple, so I ran a can of pineapple chunks through the blender. It worked, but crushed is better.
Iin a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and vanilla. In a large bowl, combine the dry ingredients. Blend into the wet ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
For the icing: Gradually add pineapple juice to the powdered sugar by the tablespoon. You want the consistency to be a bit thick, but still stream off the spoon. While the cookies are still warm, spread the icing on the tops.
This recipe makes about 8 dozen soft, delicious cookies.