When I was stationed in Germany, my mother would often send these tropical-tasting cookies to me. The recipe is special because it came from my grandmother. Now my wife and daughter are carrying on the tradition.
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup chopped walnuts
1/4 cup chopped maraschino cherries
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.