Pineapple Cookies

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 egg

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!

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