Frosted Pineapple Cookies Recipe
- 1 can (8 ounces) crushed pineapple
- 1/2 cup shortening
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups confectioners' sugar
- 1. Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture.
- 2. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool.
- 3. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield: 3 dozen.
1 each: 98 calories, 3g fat (1g saturated fat), 6mg cholesterol, 46mg sodium, 17g carbohydrate (12g sugars, 0 fiber), 1g protein.
Reviews for Frosted Pineapple Cookies
"Unfortunately these cookies did not turn out for me. The only change I made was to double the recipe. The cookies were very dense and dry - not moist at all and with little pineapple flavor."
"I haven't made these yet but would like to do so tomorrow. Does anyone know if I need to change this for high altitude cooking?"
"I made these without the frosting, and they were still delicious. They would be great for a spring or tropical-themed occasion."
"Cakey, moist, pineapple-filled cookies. Also good without frosting just dusted with icing sugar. Be sure the bottoms are crispy brown as it gives a nice texture next to the soft cookies."
"Loved them....may try different frosting though."
"These were very easy to make and a refreshing change from the standard chocolate chip. Light, cakey and yummy!!"
"Such a great tasting cookie! They started disappearing before they got glazed. Not really sure of I'll even bother with the glaze next time. Fantastic! Thanks for the recipe! Oh and got almost 4 dozen using a #60 scoop."
"These are good cookies... I substituted butter instead of the shortening and added about a cup of chopped walnuts. Different from your average cookie. They are moist, I could almost imagine cooking these as muffins instead of cookies. They are more "cakey" and soft rather than a crispy cookie. The frosting is more of a glaze than a frosting. But all in all, quite tastie."
"I don't have children at home, so when I get in the baking mode I bake and take it to work and they love what ever I make well needless to say I made these and they were a big hit in fact they just ask me when I was going to make the pineapple cookies, so this week they will have them. They are very easy to make and delicious."