With brown sugar and nuts.
Here’s a white sugar version from the February 21, 1933 edition of the Elyria (Ohio) Chronicle Telegram:
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Pineapple Cookies
1-4 cup butter Cream butter. Add sugar gradually, continuing creaming. When well blended add well-beaten egg. Next, stir in drained pineapple. Sift flour, measure and sift with soda and baking powder and salt. Mix in nut meats. Drop on a greased cookie sheet. Very good.
Mrs. C. Easterwood
Grafton, Ohio. |
From the box of F.J. from Sun City, Arizona. Some cards suggest a family history in Missouri and Kansas.
Pineapple Cookies
2/3 c. shortening
1 scant t. baking soda
1-1/2 c. light brown sugar (packed)
1 can crushed pineapple (drained)
2-1/2 c. flour
1/4 t. salt
1 scant t. baking powder
1 t. vanilla (optional)
1/2 c. chopped nuts (optional)
Cream sugar and shortening. Add eggs and other ingredients. Bake at 350 deg. about 12 minutes on a greased cookie sheet. When cooked, frost.
Frosting: (Brown) Blend 3 T. butter in saucepan. Add 4 T. pineapple juice and about 1-1/2 to 2 c. powdered sugar. Sift sugar to avoid lumps.
Recipe from the kitchen of Peggy Davis