Shaughn's Pineapple Drop Cookies
Yield
48 cookiesPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
brown sugar
light, packed |
*
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
pineapple
crushed, drained |
*
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
walnuts
chopped |
|
| ½ | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
brown sugar
light, packed |
*
|
| 118 | ml |
vegetable shortening
|
*
|
| 1 | each |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 355 | ml |
pineapple
crushed, drained |
*
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
walnuts
chopped |
|
| 118 | ml |
raisins, seedless
|
|
Directions
Mix shortening and sugar together; cream well. Add egg and vanilla.
In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple.
(You may wish to add a little more pineapple and flour to make the mixture stiffer).
Add nuts and raisins.
Drop onto lightly greased cookie sheet.
Bake at 375℉ (190℃) for 12 minutes or until light brown.
