Pineapple Cookies (with Pineapple Coconut & Pineapple Raisin variations)
Betty Crocker Pineapple Cookies made with crushed pineapple, nutmeg and nuts, with two variations. Note: This page range also carries the book's 'How to Make Perfect Bar Cookies' guide (see instructions).
Ingredients
| 1 cup | 240 ml | shortening |
| 3.5 cups | 840 ml | Gold Medal Flour |
| 1.5 cups | 360 ml | sugar |
| 1 tsp | 5 ml | soda |
| 1 | egg | |
| 0.5 tsp | 2.5 ml | salt |
| 8.75 oz. can | crushed pineapple, with juice | |
| 0.25 tsp | 1.3 ml | nutmeg |
| 0.5 cup | 120 ml | chopped nuts |
Instructions
Mix shortening, sugar, and egg thoroughly. Stir in pineapple. Measure flour by dipping method (p. 5) or by sifting. Stir together flour, soda, salt, and nutmeg; blend in. Mix in nuts. Chill at least 1 hr. Heat oven to 400° (mod. hot). Drop rounded teaspoonfuls of dough about 2″ apart on lightly greased baking sheet. Bake 8 to 10 min., or until no imprint remains when touched lightly. Makes about 5 doz. cookies. Note: If you use Gold Medal Self-Rising Flour, omit soda and salt.
PINEAPPLE COCONUT COOKIES: Make Pineapple Cookies (above)—except omit nutmeg and add 1 cup flaked coconut.
PINEAPPLE RAISIN COOKIES: Make Pineapple Cookies (above)—except add 1 cup raisins.
BAR COOKIES — How to Make Perfect Bar Cookies: Mix bar cooky dough as recipe directs. With spatula, spread dough evenly in greased square or oblong pan. Bake minimum time in preheated oven. To test for doneness: bake fudgy-type bars until top has dull crust; bake cake-like bars until toothpick stuck in center comes out clean; bake meringue-topped bars until delicately browned. Perfect bar cookies have: uniform well-cut shape; rich, moist eating quality; thin delicate crust; appealing flavor.