Pineapple Muffin Cookies
Yield
5 dozenPrep
15 minCook
10 minReady
40 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
vegetable shortening
|
*
|
| 1 ½ | cups |
sugar
|
|
| 1 | each |
eggs
|
|
| 1 | cup |
pineapple
crushed, with juice |
*
|
| 3 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | cup |
walnuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
vegetable shortening
|
*
|
| 355 | ml |
sugar
|
|
| 1 | each |
eggs
|
|
| 237 | ml |
pineapple
crushed, with juice |
*
|
| 828 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 118 | ml |
walnuts
chopped |
|
Directions
Preheat oven to 350℉ (180℃).
In a large mixing bowl, cream shortening, sugar and egg.
When light and fluffy, stir in crushed pineapple with juice.
Sift flour, baking soda, salt and nutmeg together and stir into batter.
When the mixture is well blended, stir in nuts.
Drop by teaspoonfuls 2 inches apart on greased baking sheets.
Bake at 350℉ (180℃) F for 8 to 10 minutes.
Cool on wire racks.
