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Frosted Pineapple Cookies

Ingredients
For 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
  Vanilla 1 Teaspoon
  Eggs 2
  Pillsbury 2 1⁄2 Cup (40 tbs)
  All purpose/Unbleached flour 1 Cup (16 tbs)
  Baking soda 1 Teaspoon
  Baking powder 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Chopped walnuts 1⁄2 Cup (8 tbs)
For frosting
  Powdered sugar 2 Cup (32 tbs)
  Butter 6 Tablespoon (Do Not Use Margarine)
  Reserved pineapple liquid 4 Tablespoon
Directions

Heat oven to 350°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 350°F for 8 to 12 minutes or until golden brown.
Immediately remove from cookie sheets.
Cool completely.
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.

Recipe Summary

Cuisine: 
American
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Pineapple

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