Pineapple Walnut Drops Recipes

PINEAPPLE DELIGHTS

When I was stationed in Germany, my mother would often send these tropical-tasting cookies to me. The recipe is special because it came from my grandmother. Now my wife and daughter are carrying on the tradition.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 7 dozen.

Number Of Ingredients 12

Pineapple Delights image

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.

Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 112mg sodium, Carbohydrate 21g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can (8 ounces) unsweetened crushed pineapple, drained
1 cup chopped walnuts
1/4 cup chopped maraschino cherries

PINEAPPLE WALNUT DROP

Make and share this Pineapple Walnut Drop recipe from Food.com.

Provided by kconleywaldon

Categories Toddler Friendly

Time 30m

Yield 24 serving(s)

Number Of Ingredients 11

Pineapple Walnut Drop image

Steps:

1. In medium mixing bowl, combine flour, baking powder, soda, and salt. Set aside.
2. Measure butter and sugar into large bowl; beat until light and fluffy. Add egg, lemon juice, and pineapple; beat well. Add dry ingredients; combine thoroughly. Stir in walnuts.
3. Shape rounded measuring-teaspoonfuls or 1 1/2 cookie scoop of dough into balls. Roll in CORN POPS cereal. Place on greased baking sheet.
4. Bake at 375 F about 12-15 minutes or until lightly browned. Immediately remove from baking sheet; cool on wax paper or wire racks.

Nutrition Facts : Calories 157.6, Fat 5.8, SaturatedFat 2.7, Cholesterol 17.9, Sodium 135.7, Carbohydrate 24.8, Fiber 1.2, Sugar 11.8, Protein 2.1

Ingredients

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter or 1/2 cup margarine, softened
1 cup sugar
1 egg
1 tablespoon lemon juice
1/2 cup drained crushed pineapple
1/2 cup chopped walnuts
6 cups Corn Pops cereal

OLD-FASHIONED PINEAPPLE COOKIES

I saw this recipe on the web and thought it looked so good I had to try it immediately - so I did! The results were wonderful. Even my fiance (who swears he doesn't like pineapple) thought they were great. I found a couple of similar recipes on zaar, but not one exactly like this.

Provided by Soup Fly

Categories Drop Cookies

Time 30m

Yield 4 dozen

Number Of Ingredients 11

Old-Fashioned Pineapple Cookies image

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.

Ingredients

1/2 cup shortening
1/2 cup brown sugar
1/2 cup white sugar
1 egg, beaten
2 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup crushed pineapple, drained
2/3 cup chopped walnuts
1/4 teaspoon salt
1/2 teaspoon vanilla

PINEAPPLE WALNUT DROPS

Number Of Ingredients 11

Pineapple Walnut Drops image

Steps:

1. In medium mixing bowl, combine flour, baking powder, soda, and salt. Set aside.2. Measure margarine and sugar into large mixing bowl beat until light and fluffy. Add egg, lemon juice, and pineapple beat well. Add dry ingredients combine thoroughly. Stir in walnuts.3. Shape rounded measuring-teaspoonfuls of dough into balls. Roll in KELLOGG'S CORN POPS cereal. Place on greased baking sheet.4. Bake at 375°F about 12 minutes or until lightly browned. Immediately remove from baking sheets cool on wire racks.

Nutrition Facts : Nutritional Facts Serves

Ingredients

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine or butter, softened
1 cup sugar
1 egg
1 tablespoon lemon juice
1/2 cup drained crushed pineapple
1/2 cup chopped walnuts
6 cups Corn Pops® sweetened corn cereal

PINEAPPLE DROP COOKIES

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Toldeda Shutt

Provided by Sarah_Jayne

Categories Drop Cookies

Time 27m

Yield 54 cookies

Number Of Ingredients 10

Pineapple Drop Cookies image

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.

Ingredients

1/2 cup butter
1 cup light brown sugar, packed
1 egg
1 teaspoon vanilla
3/4 cup crushed pineapple, undrained
2 cups flour, sifted
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup seedless raisin

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Pineapple Walnut Drops Recipes

PINEAPPLE DELIGHTS

When I was stationed in Germany, my mother would often send these tropical-tasting cookies to me. The recipe is special because it came from my grandmother. Now my wife and daughter are carrying on the tradition.

PINEAPPLE WALNUT DROP

Make and share this Pineapple Walnut Drop recipe from Food.com.

OLD-FASHIONED PINEAPPLE COOKIES

I saw this recipe on the web and thought it looked so good I had to try it immediately - so I did! The results were wonderful. Even my fiance (who swears he doesn't like pineapple) thought they were great. I found a couple of similar recipes on zaar, but not one exactly like this.

PINEAPPLE WALNUT DROPS

PINEAPPLE DROP COOKIES

Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Toldeda Shutt

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