Pineapple Drop Cookies I Recipes

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• 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:

• 1. Preheat oven to 375 degrees.
• 2. Cream the butter and shortening. Add sugar, baking soda, and hot water. Then add the beaten eggs. Stir in salt, vanilla and broken nuts (if using). Add crushed pineapple; mix in flour.
• 3. Drop onto ungreased cookie sheet, a teaspoon at a time. Cook at 375 degrees for 8 to 10 minutes. Cool on wire rack.

Steps:

• 1. Preheat oven to 350
• 2. In a large bowl, combine granulated sugar and butter. Beat with electric mixer until light and fluffy. Add vanilla and egg. Beat well
• 3. Lightly spoon the flour into the measuring cup and level off each time. Stir the remaining dry ingredients together in a separate bowl. Add dry ingredients to wet ingredients with mixer or spoon.
• 4. Add drained pineapple and pecans. Mix thoroughly.
• 5. Drop teaspoonful balls 2 inches apart on an ungreased cookie sheet. Bake 11-16 minutes. Allow to cool completely before frosting.
• 6. FOR FROSTING: simply combine powdered sugar with reserved pineapple juice until desired thickness/thinness. Dip the tops of cooled cookies into the frosting or spoon it over them on a wire rack. Allow to set. ENJOY!

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

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 butter until light and fluffy.
• Gradually add sugar and beat well.
• Beat in egg and vanilla.
• Stir in pineapple, sifted dry ingredients and raisins.
• Drop by teaspoon onto greased cookie sheet.
• Bake at 375 degrees for 12 minutes or until brown.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
• Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
• Pulse oats in a blender or food processor until slightly ground.
• Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
• Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
• Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.

Steps:

• Sift flour once.
• Measure, add baking powder, soda and salt.
• sift again.
• Cream shortening add sugar.
• Gradually and cream together until light and fluffy.
• Add pineapple and eggs one at a time.
• Beating well after each.
• Add a small amount of flour at a time.
• Beating after each addition until smooth.
• Drop by teaspoon on ungreased sheet.
• 10 minutes 400F degrees.

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.