Time 25m Yield 36 Number Of Ingredients 9 Steps:
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Time 27m Yield 54 cookies Number Of Ingredients 10 Steps:
Cream butter until light and fluffy. Gradually add sugar and beat well. Beat in egg and vanilla. Stir in pineapple, sifted dry ingredients and raisins. Drop by teaspoon onto greased cookie sheet. Bake at 375 degrees for 12 minutes or until brown.
Time 30m Yield 4 dozen Number Of Ingredients 11 Steps:
Preheat oven to 350. Cream shortening and sugars together. Add egg and mix well. Add dry ingredients and mix well Add drained pineapple and mix well. Add nuts and flavoring, mix well (yes, again). Drop by spoonful onto greased baking sheet. Bake for 15-20 minutes.
Time 25m Yield 7 dozen. Number Of Ingredients 12 Steps:
In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.
Time 40m Yield 30 Number Of Ingredients 13 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet. Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on. Pulse oats in a blender or food processor until slightly ground. Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract. Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets. Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Time 20m Number Of Ingredients 14 Steps:
Cream together brown sugar, sugar, butter shortening, eggs and vanilla. Then add in the flour, baking powder, baking soda, salt, and drained crushed pineapple. Stir together until blended. Drop dough onto ungreased cookie sheet, or line your cookie sheet with a silpat baking sheet. If your dough is thick enough you could also roll it into 1 1/2 inch balls. Bake at 400 degrees for about 10 minutes. Cool completely. Mix softened butter with powdered sugar. Add in about 2 Tablespoons pineapple juice that you reserved from the crushed pineapple and vanilla. If you need to thicken up the frosting add more powdered sugar. If it’s too thick add a little more pineapple juice. Spread frosting on cooled cookies. Top with drained crushed pineapple.
More about “pineapple drop cookies recipes”
Time 35m Yield 3 dozen. Number Of Ingredients 10 Steps:
Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners’ sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.
