pineapple cookies

A Pineapple Cookie Recipe From Betty's Cook Nook
Fabulously Fruity

I had never heard of a pineapple cookie before but when Joe found this recipe in Mom’s cookbook I was excited; we had all the ingredients in our kitchen meaning treat consumption was near. We just needed to get the featured ingredient – the pineapple.

A quick trip to the store and back we started cookie production … Lah de dah … I was following the recipe and noticed that it ended at the bottom of the page Mom tore out of a magazine and there was no continuation of the recipe – no extra page! Click here to hear the sound in my head when I realized the recipe was incomplete!

I scoured the front and back of the page (below) containing the recipe and noticed a small callout for folks to send their old-fashioned family recipes to “Southern Living” – and if their recipe was used they would receive $5/each. Note to self: Southern Living. I also noticed a Lemon Jell-O Peachy Cream Salad recipe with a copyright of 1979. Note to self: 1979. With these two data nuggets I should have been lucky enough to find the recipe but the interwebs did not produce; I couldn’t find any record of the recipe – not even on SouthernLiving.comBut I found this one, which helped me interpret and fill-in the gaps.

Pineapple is one of my most favorite fruits of all. I hope you give this recipe a whirl!

foodie tips ~

Morton Iodized Salt ~ When It Rains It Pours

 I added the nuts. “Nuts” is an abbreviation for Texas Pecans, y’all.

I read several online complaints about cookies like these being soggy and wet. Follow these instructions! Make sure and DRAIN the pineapple. I had no problems with soggy cookies!

 I recently purchased a cookie scoop which makes forming cookies a snap. Give it a squeeze and see!

 I’m confident iodized salt was used back in the day. Today I’m a salt lover and have five salt varieties in my kitchen. I used a kosher salt for these cookies and was treated to a little kick of salt in-between the pineapple nuggets. I liked.

i. ingredients

1 ¾ cups | all-purpose flour
½ teaspoon | soda
¼ teaspoon | baking powder
¼ teaspoon | salt
½ cup | brown sugar, firmly packed
½ cup | sugar
½ cup | shortening
1 | cage free egg
1 teaspoon | vanilla extract
½ cup | crushed pineapple, drained
½ cup | chopped nuts (these are not optional says me)

ii. what to do

0. Preheat oven to 375°F.

1. Combine flour, soda, baking powder and salt; set aside.

2. Combine sugars and shortening in a large mixing bowl (I used my Kitchen Aid); cream until light and … [ here’s where I pick up with the rest of the instructions ] … chunky.

3. Beat egg and vanilla into creamed mixture.

4. By hand stir-in the pineapple and nuts.

5. Fold-in half of the dry ingredients from step 1 above into the creamy mixture. Hand mix until well blended. Add/mix/blend the last half of dry ingredients.

6. Drop rounded tablespoonfuls of the cookie dough onto a greased cookie sheet.

7. Bake until light golden brown, about 12-15 minutes. If the first tray turns out a bit crispy, reduce the baking time on the next go.

Yields: About 24 cookies

A Scan Of Mom's Pineapple Cookies Recipe From A 1979 Issue Of Southern Living

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2 Comments on “pineapple cookies”

  1. Saba says:

    Is this a soft cookie?
    Sk


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