Title: Frosted Pineapple Cookies
Categories: Cookie Pineapple
Yield: 36 Servings

1 can (8 oz.) crushed pineapple 1/2 C. shortening 1 C. packed brown sugar 1 egg 1 tsp. vanilla extract 2 C. all-purpose flour 1 1 /2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. salt 1 1/2 c. confectioners' sugar

Drain pineapple, reserving 3 Tbls. juice. Set pineapple aside; set juice aside for frosting. In a mixing bowl, cream shortening and sugar. Add egg and mix well. Combine flour, baking powder, baking soda and salt; stir into the creamed mixture. Drop by Teaspoonfuls 2" apart onto greased baking sheets. Bake at 325^ for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies. Yield 3 dozen.

Source: Taste of Home magazine, April/May 1995

~End Recipe Export- Tested in the kitchen of Bill and Syd Kerr ~*-

87647 11-AUG 22:10 Desserts & Sweets Cookie Recipe From: SIMPLESYD To: ALL ~Begin Recipe Export- QBook version 1.00.14

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