Pineapple Drop Cookies
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- 4 Dozen
- 25 Min
- COOK TIME
- 12 Min
- READY IN
- 37 Min
This tropically-inspired cookie is perfect to make the next time you feel like you need a bit of a vacation (but don't want to shell out the big bucks to do it!). These fruit cookies have a delicate sweetness that make them perfect for a light cookie to munch on during an afternoon tea with loved ones.
What You'll Need:
- 3 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups sugar
- 1 cup vegetable shortening
- 2 eggs, beaten
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 (8 ounce) can crushed pineapple in its own juice, undrained
What To Do:
Preheat oven to 350 degrees F.
In a medium-sized bowl, combine flour, baking soda, and salt; set aside.
In a large bowl, with an electric beater on medium speed, cream sugar and shortening until light and fluffy. Add eggs, lemon juice, and vanilla to sugar mixture and continue beating until combined.
Reduce speed to low and add crushed pineapple and juice, beating until combined; gradually add flour mixture and continue beating at low speed until thoroughly combined. The mixture will be thick.
- Drop by heaping teaspoonfuls onto ungreased cookie sheets and bake 12 to 15 minutes, or until golden. Remove to a wire rack and allow to cool.
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Here's a cake you can share with EVERYONE (really!). Since this tropical-tasting cake is made in a baking sheet, you can bet there's enough to go around. And, 'cause both the frosting and the cake are made from scratch, they're sure to say, "Wow, that's a Crazy Good Pineapple Sheet Cake!"