Pineapple Nut 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:

• 1. Preheat oven to 350 degree F. Lightly grease baking sheet or line with parchment paper as I did. Sift the dry ingredients together. Set aside. Cream sugars and shortening, add egg and beat in well. Beat in vanilla and 1 cup pineapple. Now add flour mixture beating well after each addition. Mix in the nuts.
• 2. Drop by teaspoonfuls on prepared sheet.
• 3. Bake for 8 - 10 minutes or until just beginning to golden around edges. I always remove from oven when they look like they're not quite done on the top, this insures they aren't over baked. Cool on rack.
• 4. Mix glaze ingredients in a bowl. Add more or less sugar, depending on your preference in thickness.
• 5. I glaze while still warm, then go back and add a little more glaze later. You can use a simple confectioner's sugar glaze without the pineapple or a whipped frosting, such as cream cheese. I've made the cream cheese before and added some pineapple to it. Freeze well. Keep in an air tight container. Enjoy!

Steps:

• Preheat an oven to 375 degrees F (190 degrees C). Lightly grease 4 cookie sheets.
• Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a mixing bowl; set aside.
• To make the cookie dough, beat 1/2 cup butter, shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and allow to blend into the butter mixture before adding the second egg and the vanilla. Mix in the flour mixture until just incorporated. Fold in the crushed pineapple, carrot, raisins, and chopped walnuts, mixing just enough to evenly combine. Drop onto the prepared baking sheets by the heaping teaspoonful, allowing 2 inches of space between the cookies.
• Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
• To make the frosting, beat the cream cheese and 1 tablespoon of butter with an electric mixer in a bowl until smooth. Add the confectioners' sugar and pineapple juice. Beat until no lumps remain. Spread the frosting on the cooled cookies, and allow to dry completely before storing.

Steps:

• 1. Grease a cookie sheet. Set aside. Drain pineapple, reserving the juice for frosting. Set pineapple and juice aside. In a large mixing bowl beat the butter (or margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Then add brown sugar, eggs, baking powder, vanilla, and baking soda. Beat until thoroughly combined. Beat or stir in the remaining flour. Then stir in the drained pineapple and pecans. Drop dough from a rounded teaspoon 2 apart on the prepared cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are lightly browned. Remove cookies from the cookie sheet and cool on a wire rack. Frost cookies with Pineapple Cream Cheese Frosting. Store in refrigerator.
• 2. Pineapple Cream Cheese Frosting: In a small bowl beat 2 tablespoons of soft style cream cheese, 1 tablespoon butter, and 1 tablespoon of reserved juice until well combined. Gradually beat in 1 1/2 cups sifted powdered sugar. If necessary, beat in an additional 1 or 2 tablespoons of the reserved juice to make a frosting of spreadable consistency. Makes about 3/4 cup.

Steps:

• 1. Preheat the oven to 325 degrees. 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. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture. Drop by rounded spoon fulls onto the prepared cookie sheets.
• 2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled cookies.

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:

• Preheat oven to 375*.
• In a large mixing bowl, combine butter and cream cheese. With an electric mixer on medium speed, beat until creamy. Add eggs; beat 2 minutes scraping bowl after 1 minute. Add cake mix. Reduce mixer speed to low; beat until well combined. Fold in walnuts, cherries and coconut.
• On an ungreased cookie sheet, drop dough by rounded tablespoons 2 inches apart. Bake for 13 to 15 minutes, until lightly browned. Remove from oven. Cool on pan 2 minutes before removing to a wire rack to cool completely.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• Creating the Gift in a Jar:
• Wash and thoroughly dry a 1-quart wide-mouth canning jar.
• Layer the ingredients in the jar as listed above starting with the flour, oatmeal, sugar, baking soda, cinnamon, salt, brown sugar and then walnuts - make sure to press firmly with a flat bottomed object after each addition; make the layers as level as possible.
• Secure the lid and decorate as desired; attach the instructions for making these cookies found below.
• PINEAPPLE NUT COOKIES GIFT TAG:
• Additional ingredients to be added by the recipient: 1/2 cup butter, softened, 1 egg and 3/4 cup crushed pineapple, well-drained.
• COOKIE INSTRUCTIONS:
• Preheat oven to 375.
• In a large bowl, blend the butter and egg together until fluffy; then mix in the pineapple.
• Add the contents of the jar, and stir until well mixed.
• Drop the dough by heaping teaspoonfuls onto an ungreased baking sheet, spacing the cookies about 2 inches apart.
• Bake for 8-10 minutes, or until the edges are light brown in color.
• Allow to cool for 5 minutes on the baking sheet, then transfer to wire racks and cool completely.
• Serve immediately or store on a plate, covered in foil, for up to 3 days (for best results, do not use an airtight container).

Steps:

• 1. CREAM SHORTENING AND SUGARS, BEAT IN EGG AND VANILLA.
• 2. SIFT DRY INGREDIENTS; ADD TO CREAMED MIXTURE ALTERNATELY WITH PINEAPPLE. FOLD IN NUTS.
• 3. DROP BY TEASPOON 4 IN. APART ONTO GREASED BAKING SHEET. BAKEAT 350 FOR 15 MINUTES OR UNTIL LIGHTLY BROWNED.

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:

• 1. Preheat oven 350. Combine shortening, sugars, salt, vanilla and eggs;beat thoroughly. Sift flour with soda and baking powder;add to creamed mixture. Add crushed pineapple and nuts;mix thoroughly. Drop rounded Tablespoons of dough onto greased baking sheet. Bake 10-12 minutes.