2 c Sifted all-purpose flour
1 ts Baking powder
Few grains salt
1 ts Baking soda
1 c Canned; crushed pineapple,
-well drained
1/2 c Butter or margarine;
-softened
1 c Light brown sugar; firmly
-packed
1 Egg
1 ts Vanilla extract
1/2 c 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,
Yields
72 Servings
