Saturday, February 23, 2013

My Easy Pineapple Drop Cookies Recipe is Delectable and a Favorite of Mine

Drop cookies are less work than rolling the dough out into shapes before baking.

Pineapples are so delicious.  With their juicy tropical sweetness they bring an added moistness to your  baking besides that unique flavor.  This beloved recipe of mine is so easy that I like to make this when I'm short of time or not particularly ambitious, only hungry for something yummy.

Don't worry about having a lot of ingredients on hand.  My Easy Pineapple Drop Cookies require a few basics in addition to that can of crushed pineapple.  

These happen to be drop cookies that you can deposit on a greased cookie sheet in one of two ways.  The first is by the teaspoon or taking out your small ice cream scoop to dump onto the tray.  This method is faster when you click and dump over working the batter off of two spoons.  In fact, I use the regular size ice cream scoop for making giant muffins. 

I hope you take a chance and make a batch soon. 

Easy Pineapple Drop Cookies

1/2 cup shortening
1 cup brown sugar, firmly packed (light or dark)
1 large egg
3/4 cup crushed pineapple, well-drained
2 cups of flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon baking soda, leveled
1 teaspoon of baking powder, leveled

Cream your shortening with the sugar thoroughly. 

Beat your egg in to well combine.

Next, add your drained pineapple and continuing beating to mix through.

Sift your flour, salt, baking soda, baking powder, and cinnamon together.

Now add a little of those sifted ingredients to your mixing bowl at a time.  Beat well to mix.

Grease your cookie sheet and drop by teaspoons or using a small ice cream scoop to drop spoonfuls onto your sheet. 

Bake in a 375-degree oven for about 12-15 minutes until a lightly golden color.  Use a toothpick to insert to test it is done.