Old Fashioned Pineapple Cookies Recipes

PINEAPPLE COOKIES

Steps:

• Preheat oven to 325 degrees.
• Drain pineapple reserving 3 tablespoons of juice for the frosting.
• In a mixing bowl, cream together butter and brown sugar until light and fluffy.
• Beat in egg, pineapple, and vanilla.
• In another bowl combine flour, baking powder, baking soda, and salt and stir or whisk until thoroughly mixed.
• Gradually add dry ingredients to the creamed butter and sugar.
• Grease a cookie sheet with non-stick spray.
• Use a cookie scoop to drop cookie dough onto the baking sheet about 2 inches apart. These cookies will spread.
• Bake at 325 degrees for 17 to 20 minutes or until golden.
• Transfer cookies to wire racks to cool.
• Place powdered sugar, lemon zest, and 2 tablespoons pineapple juice in a small bowl. Stir to combine. Add more pineapple juice, about ½ teaspoon at a time, if needed to achieve spreading consistency.
• Spread the frosting on the cooled cookies.

FROSTED PINEAPPLE COOKIES

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., 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.

PINEAPPLE COOKIES

Steps:

• Cream shortening and the sugars.
• Add egg and pineapple.
• Stir in vanilla.
• Sift flour, then measure it.
• To the flour, add salt, soda, and baking powder.
• Add dry mixture to the wet mixture.
• Drop by rounded tsps.
• onto a lightly greased baking sheet.
• Bake 10-12 minutes at 350°F,or until done.

OLD-FASHIONED PINEAPPLE COOKIES- GRANDMA'S

Steps:

• 1. Preheat oven to 350. Cream shortening and sugars together. Add egg and mix well. Add dry ingredients and mix well Add drained pineapple and mix well. Add nuts and flavoring, mix well. Drop by spoonful onto greased baking sheet. Bake for 15-20 minutes.
• 2. Cool cookies on wire racks. Mix powdered sugar and reserved pineapple juice to make icing. Drizzle icing on cooled cookies.

AUNT MARY'S PINEAPPLE DROP COOKIES

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"

SOFT PINEAPPLE COOKIES

Steps:

• 1. Preheat the oven to 325 degrees. Grease cookie sheets. In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture. Drop by rounded spoon fulls onto the prepared cookie sheets.
• 2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled cookies.

OLD-FASHIONED PINEAPPLE COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

COCONUT PINEAPPLE COOKIES

Steps:

• In medium bowl, mix flour, baking soda and salt. In large bowl, beat butter and both sugars with electric mixer on medium speed 3 minutes or until light and fluffy. Beat in vanilla and egg. On low speed, gradually add flour mixture to butter mixture, beating until blended. Stir in oats, coconut and pineapple. Cover and refrigerate dough 1 hour.
• Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by tablespoonfuls 2 inches apart. Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheets to cooling racks.

PINEAPPLE SQUARES

Steps:

• Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
• Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
• Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
• Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
• Scrape filling onto the bottom dough in the baking pan and smooth out.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
• Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
• Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.

OLD-FASHIONED SCALLOPED PINEAPPLE

Steps:

• Preheat oven to 350°. Combine eggs, sugar, pineapple, butter and milk; add bread cubes and toss to coat. Transfer to a greased 8-in. square baking dish. Bake, uncovered, until a thermometer reads 160°, 30-35 minutes. Let stand 10 minutes before serving. Refrigerate leftovers.

PINEAPPLE FILLED COOKIES

Steps:

• Mix together in saucepan above ingredients until thick.
• Cook First until thick, let cool while making dough.
• Mix all ingredients together into a dough. Roll out dough very thin onto a floured surface. Cut out circles with a cookie cutter.
• Place one teaspoon of filling onto cut out cookie, place another cookie on top of filling and press ends together gently.
• Bake in preheated 375°F oven 12-15 minutes or until lightly brown around the edges.
• Depending on the size of the cookie cutter, this can make approximately 125 cookies. They can be refrigerated and are good cold as well as room temperature.