Alright, let’s talk about these pineapple cookies. I ain’t no fancy baker, mind you, just a plain ol’ woman who likes to make good food. And these cookies? They’re mighty good.
First off, you gotta get yourself some stuff. You know, the usual – flour, sugar, that kinda thing. Don’t go buyin’ that fancy flour, the regular stuff works just fine. And sugar? I use both kinds, the white and the brown. Gives it a nice sweetness, you see. Oh, and you’ll need some shortening, the kind in the big can. Mama always used it, and her mama before her, so it must be good.
Now, the important part – the pineapples! I use the canned kind, the crushed ones. Easier that way, you know? No fussin’ around with cutting and all that. But listen here, this is important – don’t just dump the whole can in, juice and all. You gotta drain it a bit, otherwise your cookies will be too wet. And nobody wants a soggy cookie, right?
- 1 cup shortening
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 egg
- ½ cup well-drained crushed pineapple
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Making these cookies ain’t rocket science. First, you cream together the shortening and the sugars. Get a big bowl and a spoon – or use your hands, that’s what I do sometimes – and mix it all up till it’s nice and fluffy. Then you beat in an egg. Just one egg, don’t get greedy. And after that, you stir in the pineapple and the vanilla. Smells good already, doesn’t it?
Now for the dry stuff. Get another bowl – I told you, baking makes a mess – and mix together the flour, baking soda and salt. Whisk it good, so everything’s mixed up proper. Then you add the dry stuff to the wet stuff, little by little. Don’t dump it all in at once, or you’ll have flour flying everywhere. Mix it all up till it’s just combined. Don’t over mix it, or your cookies will be tough.
Okay, so your dough is ready. Now you gotta get your baking sheets ready. No need to grease them if you have that fancy non-stick kind. But if you don’t, just grease them a little. I use a spoon to drop the dough onto the baking sheets. You can make them big or small, whatever you like. Just make sure they’re all about the same size, so they bake evenly.
Baking time! Pop those cookies into a preheated oven – about 375 degrees, I reckon – and bake them for 10 to 12 minutes. Keep an eye on them, though. Ovens are different, you know? Some run hotter than others. You want the edges to be golden brown, but the centers still soft. Don’t burn ’em, that’s the worst thing you can do to a cookie.
Once they’re done, take them out of the oven and let them cool on the baking sheets for a few minutes. Then move them to a wire rack to cool completely. I know it’s hard, but try not to eat them all while they’re still warm. They taste better when they’re cool, I promise. And they’re even better the next day, if you can manage to save any.
These pineapple cookies are perfect for just about anything. You can have them with a glass of milk, a cup of coffee, or even a scoop of ice cream if you’re feeling fancy. They are soft cookies, mind you, not crunchy ones. They’re also good for taking to a potluck or a church supper. Everyone loves them, trust me. I’ve been making these cookies for years, and they’ve always been a hit. So go ahead, give them a try. You won’t be disappointed.
And one more thing, don’t be afraid to experiment. Maybe add a little bit of cinnamon, or some chopped nuts. You can even add a glaze if you want to get all fancy. But even plain, they’re mighty good. Just like the old-fashioned cookies my grandma use to make.
So there you have it. My simple, good, old fashioned pineapple cookie recipe. Now go make some cookies and make someone happy.