2 ¼ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening
½ cup brown sugar
½ cup white sugar
1 teaspoon vanilla
1 (20-ounce) can crushed pineapple, drained, or about 1 1/4 cups fresh chunks, chopped
1 (12-ounce) package butterscotch chips
Sift flour, baking powder, baking soda and salt and set aside.
Beat shortening, brown sugar and white sugar until fluffy. Add the egg and vanilla and beat until light. Add dry ingredients and mix well.
Add the crushed pineapple and butterscotch chips and mix well by hand. Drop by teaspoonfuls on parchment-paper-lined cookie sheets. Bake at 350 degrees for 12 to 14 minutes, or until lightly browned.
Yield: Makes 4 to 5 dozen.
Freezeworthy: Yes, but cool completely first.
Submitted by Connie LeSeur, New Port Richey