1 cup butter, softened
1 cup brown sugar
1 cup white sugar
20 oz can crushed pineapple, drained and juice reserved
1 tsp. vanilla
4 cups flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
For the icing:(if using)
reserved pineapple juice
2 cups powdered sugar
I didn’t have any crushed pineapple, so I ran a can of pineapple chunks through the blender. It worked, but crushed is better.
Iin a mixer bowl cream the butter with the sugars. Add the eggs, pineapple and vanilla. In a large bowl, combine the dry ingredients. Blend into the wet ingredients. Drop by teaspoonful onto a greased cookie sheet. Bake at 400 degrees for 8-10 minutes.
I like them without the icing, although it might give them a hit of pineapple flavor.
For the icing: Gradually add pineapple juice to the powdered sugar by the tablespoon. You want the consistency to be a bit thick, but still stream off the spoon. While the cookies are still warm, spread the icing on the tops.
This recipe makes about 8 dozen soft, delicious cookies.