Frosted Pineapple Cookies
|Margarine/Butter||2⁄3 Cup (10.67 tbs), softened|
|Firmly packed brown sugar||1 1⁄2 Cup (24 tbs)|
|Crushed pineapple||20 Ounce, well drained, reserving liquid|
|Pillsbury||2 1⁄2 Cup (40 tbs)|
|All purpose/Unbleached flour||1 Cup (16 tbs)|
|Baking soda||1 Teaspoon|
|Baking powder||1 Teaspoon|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
|Powdered sugar||2 Cup (32 tbs)|
|Butter||6 Tablespoon (Do Not Use Margarine)|
|Reserved pineapple liquid||4 Tablespoon|
Heat oven to 350Â°F.
Lightly grease cookie sheets.
In large bowl, beat margarine and brown sugar until light and fluffy.
Add pineapple, vanilla and eggs; mix well.
Lightly spoon flour into measuring cup; level off.
Add flour, baking soda, baking powder and salt; mix well.
Stir in walnuts.
Drop teaspoonfuls 2 inches apart onto greased cookie sheets.
Bake at 350Â°F for 8 to 12 minutes or until golden brown.
Immediately remove from cookie sheets.
To make frosting, place powdered sugar in small bowl.
Heat butter in heavy skillet over medium heat until golden brown, stirring frequently.
Pour into powdered sugar; stir, adding enough pineapple liquid for desired spreading consistency.
Frost cooled cookies.