Put dry ingredients together; then add wet ingredients.
Spoon teaspoon of cookie dough on a cookie sheet.
Bake at 350\u00b0 for 12 to 15 minutes.
You will probably want to double this recipe.
Cream shortening, sugars and egg.
Add dry ingredients and pineapple.
Mix well.
Drop by spoonfuls on greased cookie sheet. Bake at 375\u00b0 about 10 minutes.
Frost with mixture of 3/4 cup powdered sugar thinned with pineapple juice saved from can. Drizzle over warm cookies.
minute.
Add the pineapple and beat 15 seconds to
Heat oven to 375\u00b0.
Sift together the first 4 ingredients. Mix shortening, sugar, egg and vanilla until creamy.
Mix in pineapple, then flour mixture.
Drop by teaspoonful, 2-inches apart, onto ungreased cookie sheet.
Sprinkle cookies with nutmeg and sugar combined.
Bake until golden, about 12 minutes.
Heat oven to 350\u00b0.
Sift together first 3 ingredients; add remaining ingredients, except coconut and mix well.
Drop by teaspoonful onto greased baking sheet.
(Allow room for cookies to spread.)
Sprinkle cookies with coconut.
Bake 15 minutes or until browned lightly.
Pit and slice dates.
Drain pineapple.
Cream shortening and sugar together thoroughly.
Add egg.
Beat well.
Sift flour with salt, baking powder and soda.
Blend about half of flour mixture into creamed mixture.
Add pineapple, then remaining flour.
Blend in vanilla, walnuts and dates.
Drop by teaspoonful on greased baking sheet.
Bake in moderate oven at 375\u00b0 for 12 to 15 minutes. Makes about 4 dozen cookies.
Cut cookies in half.
Whip together softened cream cheese and Cool Whip.
Add partially drained pineapple; mix well.
Place tops of mixture on cookie bottom.
Place lid on top.
Refrigerate.
Drain pineapple, reserving 3 tbsp juice.
Set pineapple aside.
Set juice aside for frosting.
In a bowl, cream butter and sugar.
Add egg, mix well.
Add pineapple and vanilla, mix well.
Combine flour, baking powder, baking soda, and salt.
Stir into creamed mixture.
Drop by tsp 2\" apart on greased cookie sheet.
Bake at 325\u00b0 for 17-20 minutes.
Remove and cool on wire racks.
Frosting -- Combine powdered sugar with just enough reserved juice to get a smooth spread.
Frost cookies when cool.
Sift together the first 4 ingredients.
Mix shortening, sugar, egg and vanilla until creamy.
Mix in pineapple and then flour mixture. Drop by teaspoon 2-inches apart on greased cookie sheet. Sprinkle cookies with a mixture of the nutmeg and 1 tablespoon sugar.
Bake at 375\u00b0 until golden brown for 12 minutes.
Makes 3 dozen.
Cream shortening.
Add sugars, eggs, pineapple and vanilla; mix thoroughly.
Combine dry ingredients, then add to first mixture.
Add nuts; mix thoroughly.
Drop by teaspoon onto oiled cookie sheet.
Bake for 10 minutes at 350\u00b0.
Yields 6 dozen cookies.
Store in loosely covered container.
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.
Cream brown sugar, white sugar, shortening, and salt. Stir in egg.
Sift together 2 cups flour, baking soda and baking powder. Stir into sugar mixture and mix well. Add pineapple, chopped nuts (optional) and vanilla. Mix well.
Drop by teaspoonfuls on greased cookie sheet. Bake at 350 degrees F (180 degrees C) for 8 - 10 minutes. Frost when cooled.
To Make Frosting: Mix confectioners' sugar, orange juice, and grated orange rind. Mix together until smooth and drizzle on cooled cookies.
Cream butter and sugars until light and fluffy.
Beat in egg, then beat in pumpkin and pineapple.
Stir in nuts and oats.
Sift together dry ingredients and add alternately with milk to creamed mixture.
Drop by teaspoonfuls about 2\"apart onto a greased baking sheet.
Bake in a 350-f oven for 8-10 minutes.
Place cookies on a rack to cool.
Mix as usual when making cookies.
Drop by teaspoon on cookie sheet.
Bake at 325\u00b0 to 350\u00b0.
Mix ingredients in order.
Bake on greased cookie sheet at 375\u00b0 for 10 minutes.
If cookies seemed too thin, add a little more flour.
Drop on greased cookie sheet and bake 10 to 12 minutes at 375\u00b0.
Cookies are moist.
Blend the first four ingredients.
Add butter, egg and pineapple.
Drop mixture from spoon onto cookie sheet.
Top with mixture of 1/2 teaspoon sugar and 1/2 teaspoon nutmeg.
Bake at 375\u00b0 for 10 minutes.
Makes about 40 cookies.
Mix together. Drizzle over warm cookies.
Cream together sugar and shortening.
Add eggs.
Dissolve baking soda in pineapple.
Stir in vanilla, flour and salt.
Drop cookies on greased sheet and sprinkle with sugar.
Bake at 375\u00b0 for 7 to 10 minutes.
Mix soft shortening, sugar and eggs together.
Stir in pineapple with juice.
Sift flour, soda, salt and nutmeg together and stir in.
Mix in nuts.
Chill at least 1 hour.
Drop rounded teaspoonfuls about 2-inches apart on lightly greased baking sheet. Bake until, when touched lightly with finger, no imprint remains. Bake at 400\u00b0 for 8 to 10 minutes.
Makes about 10 dozen cookies.