My granddaughters are to coming to visit on Monday so I’m making paternal grandmother’s pineapple cookies. Going to visit Grandma Frieze meant pineapple cookies in the cookie jar. I have such lovely memories of visiting her that I want to create those same sorts of memories for my own grandchildren. Frankly, the cookies are pretty popular with the grownups so I’m making a double batch for the 4th of July week as family and friends gather to celebrate. Grandma got the recipe out of a women’s magazine in the 1950s or ‘60s and the original is taped inside the front cover of her old Joy of Cooking which I inherited since my mother had given it to her in the ‘40s. I’ve posted about these cookies before, but they are so delicious and perfect for these hot days that I thought I’d do it again.
Temp. 375 Time: 12 min Yield: About 3 doz.
2 C. sifted enriched all-purpose flour 1 egg
1 tsp. baking powder ½ tsp. vanilla extract
1 tsp. baking soda ½ C. drained canned crushed pineapple
1 tsp. salt 1 C. granulated sugar
½ C. shortening 1 T. granulated sugar
Heat oven. Sift together first 4 ingredients. Mix shortening and next 3 ingredients until creamy. Mix in the pineapple, then flour mixture. Drop by teaspoonfuls 2 inches apart onto an ungreased cookies sheet (I use no stick spray just the same). Sprinkle cookies with sugar. Bake until golden.
These cookies are moist and keep well in a tightly closed container, although if your family knows where they are they won’t last long!