PINEAPPLE NUT COOKIES

Pineapple Nut Cookies image

Provided by Russ Myers

Time 30m

Number Of Ingredients 14

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8 oz crushed pineapple (juice packed)
1/2 c butter (or margarine)
2 c all purpose flour
1 c packed brown sugar
1 egg
1 tsp baking powder
1 tsp vanilla
1/4 tsp baking soda
1/2 c chopped pecans
PINEAPPLE CREAM CHEESE FROSTING
2 Tbsp cream cheese (soft style)
1 Tbsp butter (or margarine)
1 Tbsp reserved juice
1 1/2 c sifted powdered sugar

Steps:

1. Grease a cookie sheet. Set aside. Drain pineapple, reserving the juice for frosting. Set pineapple and juice aside. In a large mixing bowl beat the butter (or margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Then add brown sugar, eggs, baking powder, vanilla, and baking soda. Beat until thoroughly combined. Beat or stir in the remaining flour. Then stir in the drained pineapple and pecans. Drop dough from a rounded teaspoon 2 apart on the prepared cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are lightly browned. Remove cookies from the cookie sheet and cool on a wire rack. Frost cookies with Pineapple Cream Cheese Frosting. Store in refrigerator.
2. Pineapple Cream Cheese Frosting: In a small bowl beat 2 tablespoons of soft style cream cheese, 1 tablespoon butter, and 1 tablespoon of reserved juice until well combined. Gradually beat in 1 1/2 cups sifted powdered sugar. If necessary, beat in an additional 1 or 2 tablespoons of the reserved juice to make a frosting of spreadable consistency. Makes about 3/4 cup.