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.
edium heat until onions are soft. Add tomatoes and curry powder
ined baking sheets.
Bake cookies for 8-10 minutes for
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.
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FOR THIN, CHEWY COOKIES: Reduce granulated sugar to 1
Drain pineapple, reserving syrup.
Cream butter and sugars together, add eggs, pineapple and vanilla.
Stir in rest of dry ingredients until well blended.
Drop by teaspoon onto greased cookie sheet.
Bake in 350\u00b0 oven for 8 to 10 minutes.
Stir vanilla into pineapple; set aside.
Cream shortening, sugars and eggs.
Add pineapple and stir until well blended.
In separate bowl, combine flour, salt, baking soda, and baking powder; mix well.
Stir flour mixture gradually into pineapple mixture until thoroughly combined.
Drop by spoonfuls onto ungreased cookie sheets.
Bake at 350 degrees for 12-15 minutes.
Mix shortening, sugar and egg.
Stir in pineapple with juice. Sift together flour, soda, nutmeg, salt and nuts.
Drop by spoonful on lightly greased baking sheet.
Bake at 350\u00b0 for about 10 minutes.
Mix thoroughly the first 3 ingredients.
Stir in pineapple. Sift together flour, soda, salt and nutmeg and stir in.
Mix in nuts.
Chill at least one hour.
Drop rounded teaspoonfuls about 2 inches apart on lightly greased baking sheet.
Bake until, when touched lightly with finger, no imprint remains at 400\u00b0 (moderately hot oven) for 8 to 10 minutes.
Cream shortening and sugar.
Add egg and beat well.
Add next flour, baking soda and baking powder; mix.
Add can of drained (save juice) pineapple, vanilla and chopped nuts; mix well.
Drop by spoonfuls onto cookie sheet.
Bake 12 to 15 minutes at 375\u00b0 until lightly browned.
While still warm drizzle with thick icing of powdered sugar and the pineapple juice.
Makes a soft, moist cookie.
Makes a large batch.
Combine, flour, soda, baking powder, cinnamon, nutmeg and salt in medium bowl.
Cream butter and sugar in large mixer bowl.
Add pumpkin, egg and vanilla; beat until light and creamy.
Mix in dry ingredients until well blended.
Drop by rounded tablespoonfuls onto greased cookie sheet.
Smooth tops of cookies.
Bake in preheated 350\u00b0 oven for 15 to 20 minutes.
Cool on wire racks. Drizzle Glaze over tops.
Mix shortening, sugar and egg thoroughly.
Stir in pineapple with 1 cup juice.
Stir together, then stir into first mixture the remaining ingredients.
Bake at 400\u00b0 for 8 to 10 minutes.
Preheat oven to 400\u00b0.
Mix shortening, sugar and egg.
Stir in crushed pineapple with juice.
Sift together flour, soda, salt and nutmeg and stir into mix.
Mix in nuts.
Chill at least 1 hour. Drop rounded teaspoon about 2 inches apart on lightly greased baking sheet.
Bake until, when touched lightly with finger, no imprint remains.
Bake about 10 to 12 minutes.
Makes about 4 to 5 dozen.
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.
Preheat oven to 400\u00b0.
Cream shortening, salt, lemon juice or extract, sugar and egg.
Add the baking soda and pineapple.
Mix. Add the flour and mix.
Drop on greased cookie sheet.
Bake for 10 to 15 minutes.
This is a soft cake-type cookie.
Mix shortening, sugar and egg well.
Stir in pineapple.
Blend flour, soda, salt and nutmeg.
Stir in.
Mix in nuts; chill 1 hour.
Heat oven to 400\u00b0.
Drop rounded teaspoonful 2 inches apart onto lightly greased baking sheet.
Bake 8 to 10 minutes.
Makes 5 dozen.
Mix shortening, sugar and egg well.
Stir in pineapple. Measure flour.
Blend flour, soda and nutmeg; stir in.
Mix in nuts.
Chill 1 hour.
Heat oven to 400\u00b0.
Drop rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet. Bake 8 to 10 minutes or until no imprint remains when lightly touched.
Makes 5 dozen.
Mix soft margarine, sugar, egg and vanilla in a large bowl. Sift together flour, baking powder and salt. Add to mixture.
Add pineapple and oatmeal.
Mix well.
Drop by teaspoonful onto ungreased cookie sheet 2-inches apart.
Bake at 350\u00b0 for 12 minutes.
Mix shortening, sugar and egg well.
Stir in pineapple.
Blend flour, soda, salt and nutmeg; stir in.
Mix in nuts.
Chill 1 hour. Heat oven to 400\u00b0.
Drop rounded teaspoonfuls 2 inches apart onto lightly greased baking sheet.
Bake 8 to 10 min., or until no imprints remains when touched lightly.
Makes 5 dozen.
Mix all ingredients together.
Drop by teaspoon on cookie sheet.
Bake at 375\u00b0 for 10 to 12 minutes.
Do not overbake.
This is a soft and moist cookie.