Pineapple Cookies

With brown sugar and nuts.

Here’s a white sugar version from the February 21, 1933 edition of the Elyria (Ohio) Chronicle Telegram:

Pineapple Cookies

1-4 cup butter
3-4 cup sugar
1 egg
1-4 teaspoon soda
1-4 cup grated pineapple
1-2 teaspoon baking powder
dash of salt
1 1-4 cups cake flour
1-4 cup broken nut meats

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

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