For those of us who love pineapple. This sounds great! Rose
INGREDIENTS:
1/2 c. Crisco
1 c. light brown sugar, packed
1 egg
1 t. vanilla
1 can (8-3/4 oz.) crushed Dole pineapple, drained, save juice
2 c. flour
1-1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
GLAZE:
3 c. powder sugar
3-4 T. liquid from pineapple (I used a little more)
INSTRUCTIONS:
Preheat oven to 400. Lightly spray cookie sheet with non-stick cooking spray. Cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple, mix well. Stir in flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 8-10 minutes or until golden brown. Don't overcook. Remove and cool for about 5 minutes or so before glazing.
GLAZE:
Combine powder sugar and pineapple juice in mixture bowl.
Mix well. Spread top of cookies with glaze while they are
slightly warm.
