A simple and light cookie for a summer day
At the beginning of summer I brought home a pineapple that melted in my mouth, ever since I’ve been into pineapple like never before. This recipe continued to haunt me but with the warm days I couldn’t bear to turn on the oven raising the temperatures in the house even higher. Last night as a cool wind blew through the house with the promise of a cooler tomorrow I heated up the oven and cranked out a batch of these while watching season 4 of True Blood.
1 – 8 oz. can crushed pineapple
½ cup of Shortening
1 cup of packed brown sugar
1 teaspoon vanilla extract
2 cups all purpose flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 to 1 ½ cups confectioners’ sugar
Drain pineapple, reserving the juice also.
Set pineapple aside along with the juice
In a mixing bowl cream together shortening and sugar, then add egg and mix well.
Combine flour, baking powder, baking soda and salt; stir into sugar mixture
Drop by teaspoon full 2” apart onto a greased cookie sheets.
Bake at 350° for 17-20 minutes or until lightly golden, immediately remove from the baking sheets to a cooling wire rack.
Mix 3 tablespoons of the pineapple juice with enough convection sugar to achieve a smooth spreading consistency.
Frost cooled cookies.
Makes about 2 dozen cookies so I like to double up the batches!