Frosted Pineapple Cookies Recipes

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

Steps:

• Drain pineapple, reserving 3 tbsp juice.
• Set pineapple aside.
• Set juice aside for frosting.
• In a bowl, cream butter and sugar.
• Add egg, mix well.
• Add pineapple and vanilla, mix well.
• Combine flour, baking powder, baking soda, and salt.
• Stir into creamed mixture.
• Drop by tsp 2" apart on greased cookie sheet.
• Bake at 325° for 17-20 minutes.
• Remove and cool on wire racks.
• Frosting -- Combine powdered sugar with just enough reserved juice to get a smooth spread.
• Frost cookies when cool.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease 2 cookie sheets.
• In a large bowl, using a hand-held electric beater, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, and then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt in a medium bowl, then gradually stir into the creamed mixture. Drop rounded spoonfuls, 2 inches apart, onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and sugar. Add egg; mix well. Add pineapple and vanilla; mix well. Combine flour, baking soda, baking soda and salt; stir into the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325 degrees F for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks.
• For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

Steps:

• Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough., Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar.

Steps:

• Preheat oven to 375°. Place Crisco and sugar in large bowl, beat on low speed until creamed, about 30 seconds. Add the eggs, one at a time, beating well after each--about 1 minute.
• Add the pineapple and beat 15 seconds to mix in, turn off the machine.
• In small bowl, combine the flour, baking soda and baking powder and salt.
• Stir in the dry ingredients to batter with wooden spoon. Fold in walnuts.
• Drop the batter on baking sheets, bake until set and beginning to brown, about 8 minutes.
• Remove the cookies from oven and cool on wire rack.
• To prepare FROSTING.
• Sift powdered sugar into a large bowl. Place butter in pan over medium heat and Stir and cook until butter melts and browns.
• Remove the pan from heat, stir in pineapple juice and vanilla and pour the liquid mix over sugar, whisking till smooth.
• Frost cookies.

Steps:

• Cream together brown sugar, sugar, butter shortening, eggs and vanilla.
• Then add in the flour, baking powder, baking soda, salt, and drained crushed pineapple. Stir together until blended.
• Drop dough onto ungreased cookie sheet, or line your cookie sheet with a silpat baking sheet. If your dough is thick enough you could also roll it into 1 1/2 inch balls. Bake at 400 degrees for about 10 minutes.
• Cool completely.
• Mix softened butter with powdered sugar.
• Add in about 2 Tablespoons pineapple juice that you reserved from the crushed pineapple and vanilla. If you need to thicken up the frosting add more powdered sugar. If it's too thick add a little more pineapple juice.
• Spread frosting on cooled cookies. Top with drained crushed pineapple.