I know I've mentioned my BFF Lori on the blog before. She's even behind some of the recipes here, like Strawberry Filled Cupcakes, Holy Moses Dip, and she introed me to the current most popular recipe on my blog, Buckeye Bites.
For a long time, she has told me about her great grandmother's Pineapple Cookies. Sounds good, eh?
These are a definite memory for Lori. She says she cannot remember a time when she went to visit her grandmother that these were not present.
I can see why.
They are soft and lightly citrusy.
When I say soft, I mean, I want to curl up and use one for a pillow. They are tender and delicious.
I made a 1/2 a recipe. I live with picky people, folks. 2 days later and there are 5 cookies left. FIVE. Even a 1/2 of this recipe makes A LOT of cookies (about 3 dozen).
Gone. People. Gone.
So, saying they were a hit, well, now that would be quite the understatement.
I believe these will be a new summer standby cookie. A soft sugar cookie with a pineapple twist? Perfect for summer.
I'll be buying stock in pineapple after this!
Soft Iced Pineapple Cookies
Recipe by Margaret Cameron
1 Cup butter
1 Cup sugar
1 Cup brown sugar
1 Cup crushed pineapple (drained)
1 teaspoon vanilla
4 Cup flour
2 teaspoon baking powder
1 teaspoon baking soda
1 Tablespoon pineapple juice
1/2 teaspoon salt
1/2 Cup nuts ( optional )
Cream butter and sugar together. Add well beaten eggs. Beat in crushed pineapple and vanilla. Add baking soda which has been dissolved in 1 Tablespoon pineapple juice. Mix together flour, baking soda and salt in a bowl. Gradually add this to the other ingredients. Mix in nuts, if desired. Beat well. Drop by teaspoon onto greased or parchment lined cookie sheet. bake at 350* for 12 mins.
1/3 Cup softened butter
1/4 Cup pineapple juice
2 Cup powder sugar
Melt butter, stir in pineapple juice and powdered sugar. Whisk until glossy. Spoon onto cooled cookies or dip tops of cookies into the glaze.