Pineapple Drop Cookies Recipe
Ingredients
| COOKIES | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Butter margarine | 1 Cup (16 tbs), softened | |
| Vanilla | 1 Teaspoon | |
| Egg | 1 | |
| 2 cups Pillsbury BEST All Purpose or Unbleached Flour | ||
| Baking powder | 1 Teaspoon | |
| Baking soda | 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| 1 can crushed pineapple in its own juice, well drained, reserving liquid | ||
| Coconut | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Powdered sugar | 2 1/2 Cup (16 tbs) (FROSTING) | |
| 3 to 4 tablespoons reserved pineapple liquid | ||
Directions
Heat oven to 350°F.
In large bowl, combine sugar and margarine; beat until light and fluffy.
Add vanilla and egg; beat well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder, baking soda and salt; mix well.
Stir in pineapple, coconut and pecans.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350°F. for 11 to 16 minutes or until light golden brown.
Remove from cookie sheets; cool completely.
In medium bowl, combine frosting ingredients, adding enough pineapple liquid for desired frosting consistency; blend well.
Frost cooled cookies.
In large bowl, combine sugar and margarine; beat until light and fluffy.
Add vanilla and egg; beat well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking powder, baking soda and salt; mix well.
Stir in pineapple, coconut and pecans.
Drop by teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350°F. for 11 to 16 minutes or until light golden brown.
Remove from cookie sheets; cool completely.
In medium bowl, combine frosting ingredients, adding enough pineapple liquid for desired frosting consistency; blend well.
Frost cooled cookies.
Chef
