PINEAPPLE COOKIES
This was passed down to me by my great grandmother. I have always loved these cookies and I am very grateful that I got the recipe before she passed.
Provided by Chrissy Hackley @Chrissy_Hackley
Categories Cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- In large mixing bowl, beat shortening for a minute or two, until fluffy-ish, scraping edges. Add both sugars to bowl and beat until light and fluffy. Beat in eggs and vanilla.
- In a separate large mixing bowl, sift together flour, baking soda, baking powder, and salt.
- Add pineapple in its juice alternately with flour mixture to creamed sugar mixture, beating slowly. Scraping sides and bottom of bowl as needed.
- Scoop out onto baking sheets lined with parchment paper, I use a medium size cookie scoop. Bake in preheated oven for 10 minutes or until cookies are very lightly brown around edges. The bottomes should be a golden brown color. Remove immediately to cooling racks.
- Store in a sealed container for up to 5 days. When placing in your storage container, place wax paper between layers or they will stick together because these cookie soften up to a cake like cookie after going in a container with lid on.
- NOTE: My old oven took longer to bake these, about 15 minutes. My new oven, on convection setting, only took 10 minutes.
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