~ Pineapple Nut Cookies ~

By Cassie *
@1lovetocook1x

Another favorite that we made every Christmas. They freeze well too. A simple confectioners' glaze can be used on these cookies or a heavier frosting. I made a pineapple glaze this time, so as not to waste the leftover pineapple from the cookies. These cookies are even better the next day!

Enjoy!

Rating:

★★★★★ 1 vote

Comments:

10 Comments

Serves:

Prep:

10 Min

Cook:

5 Min

Method:

Bake

Ingredients

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2 c: flour
1 tsp: baking powder
1/4 tsp: baking soda
1/4 tsp: salt
1/2 c: softened butter or shortening
1/2 c: each - brown sugar & granulated sugar
1 - 20 oz: crushed pineapple - drained - save some juice if making glaze
1/4 tsp: nutmeg
1: egg
1 tsp: vanilla or pineapple extract
3/4 c: chopped nuts - your choice
1 1/2 - 2 c: confectioners' sugar
1/8 c: pineapple juice
leftover: pineapple from cookies
1 Tbsp: butter, softened
pinch: salt

How to Make ~ Pineapple Nut Cookies ~

Step-by-Step

1Preheat oven to 350 degree F. Lightly grease baking sheet or line with parchment paper as I did.

Sift the dry ingredients together. Set aside.

Cream sugars and shortening, add egg and beat in well. Beat in vanilla and 1 cup pineapple.

Now add flour mixture beating well after each addition. Mix in the nuts.
2Drop by teaspoonfuls on prepared sheet.
3Bake for 8 - 10 minutes or until just beginning to golden around edges. I always remove from oven when they look like they're not quite done on the top, this insures they aren't over baked. Cool on rack.
4Mix glaze ingredients in a bowl. Add more or less sugar, depending on your preference in thickness.
5I glaze while still warm, then go back and add a little more glaze later. You can use a simple confectioner's sugar glaze without the pineapple or a whipped frosting, such as cream cheese. I've made the cream cheese before and added some pineapple to it.

Freeze well. Keep in an air tight container.

Enjoy!