Pineapple Drop Cookies
Yield
1 batchPrep
10 minCook
?Ready
?Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| ¾ | cup |
sugar
|
|
| 1 | each |
eggs
|
|
| ¼ | cup |
pineapple
drained, and crushed |
*
|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 1 | x |
salt
|
*
|
| ¼ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
baking powder
|
|
| ¼ | cup |
nuts
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 177 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 59 | ml |
pineapple
drained, and crushed |
*
|
| 296 | ml |
all-purpose flour
sifted |
|
| 1 | x |
salt
|
*
|
| 1.3 | ml |
baking soda
|
|
| 2.5 | ml |
baking powder
|
|
| 59 | ml |
nuts
|
*
|
Directions
Cream butter, sugar, add remaining ingredients.
Mix well, drop ½ teaspoon on cookie sheet.
Bake in oven at 375℉ (190℃).
