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.
Serving size: Complete recipe
Calories 6511 Calories from Fat 2103
% Daily Value*
Total Fat 237 g364.8%
Saturated Fat 73 g365.1%
Trans Fat 0 g
Cholesterol 616.5 mg205.5%
Sodium 3021.1 mg125.9%
Total Carbohydrates 1029 g343%
Dietary Fiber 14.3 g57.3%
Sugars 658.4 g
Protein 77 g153.5%
Vitamin A 158.3% Vitamin C 144%
Calcium 79.5% Iron 135.4%
*Based on a 2000 Calorie diet