Pineapple Drop Cookies Recipes

Steps:

• Cream shortening and sugars.
• Add beaten egg mixed with vanilla.
• Sift flour with soda and salt.
• Add to mixture alternately with the pineapple and coconut.
• Mix all items together--well, till it makes a soft batter.
• Drop by rounded teaspoon onto greased cookie sheets.
• Leave space for spreading.
• Bake at 375°F for about 10 minutes or until done.
• Be careful not to overbake this cookie.

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:

• Stir vanilla into pineapple; set aside.
• Cream shortening, sugars and eggs.
• Add pineapple and stir until well blended.
• In separate bowl, combine flour, salt, baking soda, and baking powder; mix well.
• Stir flour mixture gradually into pineapple mixture until thoroughly combined.
• Drop by spoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

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 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:

• 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.

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:

• Mix shortening, sugar and egg thoroughly. Stir in pineapple.
• Mix flour, baking soda, salt, nutmeg, and nuts. Add to pineapple mixture.
• Chill at least one hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Drop by teaspoonfuls on lightly greased cookie sheet, about 2 inches apart. Bake for about 8 to 10 minutes, or until no imprint is made when touched lightly. Variations: Add one cup of coconut (omit nutmeg) or add one cup of raisins, if desired

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:

• Drain pineapple well, reserving 1/2 Cup of juice.
• In a large mixing bowl, beat butter and sugar until light and fluffy. Beat in egg, crushed pineapple and reserved juice. (Mixture will be very wet).
• In a medium bowl, combine oats, flour, baking powder, cinnamon, salt, and raisins. Stir into pineapple mixture.
• Drop by heaping tablespoonfuls onto greased baking sheets. Bake at 300 for 20-25 minutes or until golden. Remove to wire racks to cool. (Unfortunately I didn't copy down the oven temp when I copied the recipe. I played with it a bit and found 300 to work well for me, even though it seems a bit low).

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 the oven to 350 degrees F (175 degrees C).
• Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.
• Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.
• Bake in the preheated oven until edges are light brown, 10 to 12 minutes.
• While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.