Ingredients
1 can (8 3/4 oz) crushed pineapple, drain and reserve liquid
2 c all-purpose flour, sifted
1 ½ t baking powder
¼ t baking soda
¼ t salt
½ c shortening
1 c firmly packed light brown sugar
1 egg
1 t vanilla
4 c confectioners’ sugar, sifted
Preparation
Preheat oven to 400 degrees.
Lightly grease cookie sheets.
Sift flour with baking powder, baking soda and salt.
In a large bowl with a wooden spoon or electric mixer, beat shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Add pineapple. Mix well. Stir in flour mixture until well combined. Drop by rounded teaspoonfuls spacing 2 inches apart onto prepared sheets. Bake 8 to 10 minutes or until golden brown. Transfer cookies to wire racks.
Mix confectioners’ sugar with 3 to 4 tablespoons reserved pineapple liquid to make glaze. Stir until smooth. Spread tops of warm cookies with glaze.
