Make your own favorite oatmeal cookie recipe.
Substitute the liquid in your recipe with crushed pineapple and its juice.
(If your recipe calls for 1 cup water, substitute 1/2 cup crushed pineapple and 1/2 cup pineapple juice.) Bake for the time and temperature called for in your favorite recipe.
Sift flour once.
Measure, add baking powder, soda and salt.
sift again.
Cream shortening add sugar.
Gradually and cream together until light and fluffy.
Add pineapple and eggs one at a time.
Beating well after each.
Add a small amount of flour at a time.
Beating after each addition until smooth.
Drop by teaspoon on ungreased sheet.
10 minutes 400F degrees.
Cream butter and sugars in large bowl until light and fluffy. Stir in egg and vanilla and mix well.
Sift dry ingredients and add to creamed mixture. Stir in undrained pineapple and nuts until well blended. Refrigerate dough for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes.
Drain pineapple, but save juice for glaze.
Sift flour, salt and baking soda together and set aside.
Beat the butter and sugar together, then add eggs and keep beating.
Next, add the pineapple, vanilla and sifted ingredients.
Mix well and chill. Drop by teaspoon onto a greased cookie sheet.
Bake at 350\u00b0 for 12 minutes, then while still warm spoon glaze over cookies.
Cream together shortening and sugars.
Add eggs and mix thoroughly.
Add flour, soda and baking powder with pineapple and vanilla.
Mix.
Drop by teaspoon on ungreased cookie sheet.
Bake 8 to 10 minutes at 350\u00b0.
Blend shortening, salt and vanilla.
Add sugar and cream well. Add eggs and beat well.
Add flour and baking powder (which have been sifted together) and blend.
Add oatmeal, nuts and pineapple and blend.
Drop on cookie sheets.
Bake at 350\u00b0 for 15 to 18 minutes.
Cream shortening and sugar.
Add beaten eggs and pineapple. Add dry ingredients that have been sifted together.
Add vanilla and nuts.
Drop by teaspoon onto greased cookie sheet.
Bake for 12 to 15 minutes at 375\u00b0.
Cream butter, honey or sugar, egg and add in salt (if desired), lemon juice, pineapple, flour, baking soda and baking powder.
Drop from teaspoon onto greased cookie sheet.
Bake until done, 10 to 12 minutes in a 325\u00b0 oven.
Sift together soda, flour, baking powder and salt.
Mix together sugars, eggs, shortening and pineapple.
Then add sifted dry ingredients.
Mix well; drop on greased cookie sheet.
Bake at 350\u00b0 for approximately 10 minutes.
Cream shortening and sugar.
Add vanilla, eggs, coconut, pineapple and raisins (optional).
Add dry ingredients to creamed mixture; mix well.
Drop onto cookie sheet; bake at 350\u00b0 for about 10 minutes.
Set oven to 425\u00b0.
Cream shortening and the brown and white sugars. Add pineapple and egg to the cream mixture.
Add the dry ingredients: flour, baking powder, salt and baking soda to mixture. Add vanilla and walnuts to
mixture.
Drop by level teaspoon on greased or sprayed cookie sheet.
Bake 8 to 10 minutes or until light brown.
Cream shortening and sugars.
Add eggs and pineapple; mix thoroughly.
Sift together dry ingredients.
Add to creamed mixture; mix well.
Drop onto greased and floured cookie sheet. Bake at 350\u00b0 for 8 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
In a medium bowl, cream together the brown sugar and butter. Beat in the eggs and vanilla. Combine the flour and baking powder, stir into the creamed mixture. Finally, fold in the pineapple, raisins and nuts. Drop by heaping spoonfuls onto the prepared pan.
Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Remove from the baking sheet to cool on wire racks.
Cream together shortening, brown sugar and egg.
Add pineapple.
Sift together flour, salt, soda and baking powder. Add dry ingredients, walnuts and vanilla to first mixture.
Mix well. Drop by spoonful on greased cookie sheet. Bake in moderately hot 425\u00b0 oven for 12 minutes.
Makes about 3 dozen.
Blend together sugar, eggs, oleo, pineapple, vanilla, salt, and soda. Add flour and mix well. Drop by teaspoonfuls onto cookie sheet.
Blend salt, lemon juice and shortening.
Add sugar and cream until light and fluffy.
Beat in eggs one at a time.
Sift flour and soda twice.
Add pineapple and flour to mix.
Drop by spoonfuls on greased cookie sheet.
Sprinkle with sugar if desired.
Bake for 12 minutes at 400\u00b0.
Yields 4 dozen cookies.
Cream sugar, shortening and salt.
Beat in egg and vanilla; blend well.
Stir in flour, baking powder and baking soda.
Add in drained pineapple and nuts, if desired.
Drop by teaspoonfuls onto lightly greased cookie sheet.
Bake at 350\u00b0 until very lightly browned.
Frost with powdered sugar and pineapple juice while cookies are still warm.
Mix shortening and sugar together; cream well.
Add egg and vanilla.
In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple.
(You may wish to add a little more pineapple and flour to make the mixture stiffer.)
Add nuts and raisins.
Drop onto lightly greased cookie sheet.
Bake at 375\u00b0 for 12 minutes or until light brown.
Yields 48 cookies.
Cream the shortening and sugars.
Add eggs and beat.
Add soda dissolved in warm water.
Add flour in two siftings with salt. Add nuts and vanilla.
Stir well. Stir in pineapple last, stirring carefully so as not to dissolve pineapple. Drop by teaspoonful onto greased baking sheet.
Bake 10 to 12 minutes in oven at 350\u00b0, placing 1 piece of cut cherry on each cookie as it is placed on baking sheet.
Mix all together and drop by teaspoon on greased cookie sheet. Bake at 375\u00b0 for 10 minutes.
Frost with powdered sugar icing.