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KEEP CALM and BAKE COOKIES | Click for more recipes from the 12th annual holiday cookies special

Christmas cookies: Pineapple Cookies

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 egg

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

Mazzaro's Italian Market

Christmas cookies: Pineapple Cookies 12/02/13 [Last modified: Friday, December 13, 2013 10:23am]
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