Shaughn's Pineapple Drop Cookies

Crushed pineapple folded into a brown sugar cookie dough gives these drop cookies a soft, almost cake-like texture with a fruity sweetness you won’t find in a typical cookie jar. The pineapple keeps them moist for days.

Cream the shortening and brown sugar until fluffy, then alternate adding the dry ingredients and drained pineapple. Drain the pineapple well. Excess juice makes the batter too wet, and the cookies will spread flat and stay gummy. If the dough feels loose, add a bit more flour to stiffen it up before dropping.

Walnuts and raisins stud every cookie with crunch and chewy sweetness. Fold them in last so they stay whole and evenly distributed.

Kitchen Tips

• Press the crushed pineapple in a fine mesh strainer to squeeze out as much liquid as possible. This is the single biggest factor in whether these turn out right.
• Drop by rounded tablespoons and leave space between them. They spread more than a standard cookie.
• Pull them at light golden brown. They firm up as they cool, and overbaking dries out the pineapple flavor.

Variations

• Swap raisins for dried cranberries or chopped dried mango for a more tropical mix.
• Add shredded coconut to the dough for a pina colada-inspired cookie.
• Use pecans instead of walnuts for a slightly sweeter, butterier nut flavor.