Pineapple-Nut Cookie Recipe
Cashews and Almonds Join Pineapple for a Tasty After School Snack
These moist cookies won't stay in the cookie jar for long. A great snack for the kids after school, the recipe also makes enough to feed a large crowd.
Whether looking for a dessert that will be easy to transport to a party, or a snack for the kids after school, these moist and chewy pineapple cookies are sure to please. Chock full of pineapple, cashews, and almonds, these pineapple-nut cookies have some crunch in every bite! If placed in a covered container, they should last about a week, and will remain soft and gooey the entire time. As an added plus, the ingredients can be found in almost every pantry.
Everyone's favorite snack
Memories of Mom or Grandma taking fresh baked cookies out of the oven will come rushing back with this recipe. The homemade taste and rich smells of these fruity cookies will transport you to childhood. One of the most versatile desserts out there, cookies probably appeal to the greatest number of people. They are easy to make, requiring few baking skills. One batch can easily "feed" a large group of people, so they are great for parties, graduations, or when the "gang" is around. One or two won't ruin an appetite, so they are also a great option for after school. The ultimate grab and go snack, they can be brought along virtually anywhere.
This pineapple-nut cookie recipe, with its tropical flair, is a pleasant change from staples like chocolate chip and oatmeal, and will satisfy even the most stringent sweet tooth!
Ingredients:
- 1/2 cup shortening
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg, lightly beaten
- 2 cups flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 tsp baking powder
- 1/2 cup crushed pineapple
- 1/3 cup chopped cashews
- 1/3 cup chopped almonds
- 1 tbs lemon juice
Procedure:
- Preheat the oven to375°.
- Cream the shortening and sugars together with a mixer on medium high.
- Add the egg and beat on high until it is incorporated into the shortening mixture.
- Sift the dry ingredients (flour, baking soda, salt, baking powder) together and then add to the creamed mixture. Add the crushed pineapple (be sure to drain it well) and hand mix until the dry ingredients are moistened. Stir in the lemon juice and fold in the nuts.
- Drop by teaspoonfuls onto a well-greased cookie sheet.
- Bake 15-20 minutes or until light brown.
Makes about four dozen cookies.
Variation: Fresh pineapple can be used instead of canned. If using fresh pineapple, sprinkle ¼ - ½ cup granulated sugar over the pineapple and let sit overnight in the refrigerator. The sugar will bring out extra juice from the pineapple, so be sure to drain it well before adding to the cookie dough.
