Pineapple Cookies With Cream Cheese Glaze 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:

• Cream the butter and cream cheese together with an electric mixer in a large bowl until light and fluffy. Add the pineapple juice and continue beating until absorbed into the mixture. Beat the confectioners' sugar into the mixture a little at a time until completely integrated.

Steps:

• 1. Drain pineapple, reserving some syrup for the glaze. Cream shortening and sugar, add egg blend well. Mix in pineapple and gradually add dry ingredients, and vanilla.
• 2. Drop by teaspoonfuls on cookie sheet (spray lightly with no-stick spray) Bake at 325 degrees for 10 - 15 minutes (depending on size of cookies)
• 3. Mix 1 cup of confectioners sugar, the cream cheese, butter and enough reserved pineapple juice to make a soft glaze/frosting. Lightly frost cookies and let dry before stacking.

Steps:

• In a medium bowl, mix together cream cheese, crushed pineapple, onion powder and garlic. Mix in reserved juice from pineapple as desired. Chill in the refrigerator until serving.