Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Shortening 1 ts Baking soda
1 1/2 c Sugar 1/2 ts Salt
1 Egg 1/4 ts Nutmeg
1 c Crushed pineapple with juice 1/2 c Walnuts, chopped
3 1/2 c Flour

A last minute substitute gave a new twist to an old Amish recipe for
raisin cookies. The cupboard was bare so leftover pineapple was substituted
for the raisins. Everyone preferred the pineapple version. (Editor's Note:
We called these Pineapple Muffins Cookies, because they came out big and
soft.)

Preheat oven to 350ø.

In a large mixing bowl, cream shortening, sugar and egg. When light and
fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter.
When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350ø
for 8-10 minutes. Cool on wire racks.

Yield: 5 dozen. Heather Hephner, Associate Editor, Food Family Life,
Better Home and Gardens, Des Moines, IA.

Randy Shearer

Browse by categories