Pineapple Cookies
These pineapple cookies are one of the moistest and crumbly cookies you could have. It pairs great with vanilla ice cream, or they can be crumbled up in a basic and delicious trifle dessert. They are also great served ward right out of the oven. Feel free to change out the pineapple for another fruit of your choice. This recipe makes about 30 or so cookies, depending on how big you want to make them.
Equipment
- 1 Baking sheet
- 1 Pastry Blender or you can use a fork.
- 1 Sifter
Ingredients
- ¾ Cup Shortening
- ¾ Cup Butter
- 1 Cup Sugar
- 1 Egg
- ½ Cup Sour Cream
- ½ Cup Pineapple Juice
- 3½ Cups Flour
- ⅛ Tsp. Salt
- 1 Tsp. Baking Powder
- 1 Tsp. Baking Soda
- 1-2 Tsp. Vanilla
- 2-3 Tbsp. Brown Sugar I do this to add a little extra sweetness. It's optional.
- 1 Can Pineapple Chunks And save the juice. Or you can use pineapple tidbits if you want a smaller piece of pineapple.
Instructions
- Measure and sift the dry ingredients together in a medium bowl.
- Next, use the pastry blender to cut in the shortening and the butter. Almost like you would a pie crust.
- Add the egg, pineapple juice, and the sour cream. Gently stir just enough to blend everything together. Don't over mix it.
- Drop each cookie about a heaping spoonful size onto a greased baking sheet.
- Press a small piece of pineapple into the top of each cookie.
- Bake at 400 °F for about 12 minutes until lightly brown.