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Pineapple Cookies Recipe
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Margarine||1⁄2 Cup (8 tbs) (Soft)|
|Brown sugar||2 Cup (32 tbs), firmly packed|
|Frozen pineapple juice||2 Tablespoon|
|Pineapple extract||1⁄2 Teaspoon|
|Zucchini||1 Cup (16 tbs), grated|
|Flour||3 Cup (48 tbs) (Unsifted)|
|Wheat germ||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Quick cooking oatmeal||3⁄4 Cup (12 tbs) (Uncooked)|
Serving size: Complete recipe
Calories 5549 Calories from Fat 2018
% Daily Value*
Total Fat 229 g352%
Saturated Fat 36.5 g182.5%
Trans Fat 0 g
Cholesterol 423 mg
Sodium 2252.5 mg93.9%
Total Carbohydrates 820 g273.3%
Dietary Fiber 35.7 g142.9%
Sugars 407.3 g
Protein 93 g186.6%
Vitamin A 92.3% Vitamin C 59%
Calcium 59.4% Iron 165.5%
*Based on a 2000 Calorie diet
Add eggs; mix well by hand or with mixer.
Add pineapple juice and flavorings; beat.
Stir in grated zucchini.
Mix dry ingredients except oatmeal together; add to creamed mixture; stir until all are moistened.
Add oatmeal; mix.
Chill dough for 20 minutes; drop from teaspoon onto greased cookie sheet.
Bake at 350Â° for 10 minutes.
Remove from cookie sheet at once; cool on brown paper.