3/4 cup homogenized Spry
1 1/2 cups sifted dark brown sugar, firmly packed
1 teaspoon salt
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/4 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/2 cup buttermilk
1 1/2 cups candied pineapple, chopped
1 1/2 cups candied cherries, chopped
1 1/2 cups seedless raisins
1 1/2 cups currants
3/4 cup filberts, chopped
3/4 cup walnuts, chopped
1/2 cup candied citron, chopped

Combine first nine ingredients in a mixing bowl and beat until smooth. Sift flour and soda together; add one half of the flour to Spry mixture and blend. Add one half of the buttermilk and blend it, then add remaining flour and remaining buttermilk, mixing well after each addition. Add fruits and nuts. Measure out rounded tablespoons of dough on Spry coated baking sheets. Bake in moderate oven (350° F) for 20 to 25 minutes. Remove from oven and cool. Decorate tops of cookies with a “halo” of Hawaiian Cream Frosting. Makes 7 dozen Halo Candied Fruities.

1 cup light brown sugar
1 cup butter
3 eggs, well-beaten
3 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 pound raisins
6 slices pineapple, crystallized
2 cups cherries, crystallized
7 cups nuts

Cream butter and sugar. Add eggs. Sift flour, soda and spices together; add to the first mixture. Add nuts and fruits. Roll in hand into balls, place on an un-greased baking sheet and bake at 300° F. for 15 minutes.

2 1/2 cups crushed pineapple
2 tablespoons unflavored gelatin
2 cups sugar
1 tablespoons lemon juice
1 cup chopped walnuts

Drain pineapple juice into measuring cup; add water to make 1/2 cup liquid; stir in gelatin. Combine pineapple and sugar in saucepan. Boil, stirring occasionally, for 20 minutes or until thick (224° F.). Remove from heat, stir in gelatin mixture, lemon juice and walnuts. Pour into a 8″ buttered square pan; cool. Keep in refrigerator overnight to harden. Cut into squares and roll in powdered sugar just before serving. Recipe 64 (1″) Pineapplets Squares cookies.

1/2 pound white raisins
1 pound candied cherries
1 pound green and red pineapple
1 pound pecans, cut up
4 1/2 cups flour
2 cups sugar
1 pound butter or margarine
3 eggs
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pure vanilla extract

Dredge fruit and nuts with 1/2 cup flour. Beat well: sugar, shortening and eggs. Sift 4 cups flour and dry ingredients together and add gradually to the first mixture. Add vanilla extract. Add fruit and nuts. Mix with hands and form into rolls. Store in freezer. When ready to bake, slice 1/4″ thick and bake at 375° F. for 10 minutes or until lightly browned. May be stored in freezer for a long time. Recipe makes 18 to 20 dozen Fruit Cookies.

4 eggs, separated
2 cups sugar
2 1/2 cups crushed pineapple
1 stick margarine
one package gelatin (unflavored)
1/4 cup water
1 cup pecans
1 teaspoon vanilla extract
1 package flaked coconut
3 1/2 pints whipping cream

Beat egg yolks, add sugar and beat until foamy (about 30 seconds).add pineapple and cook over moderate heat, stirring occasionally until thick. Add margarine and stir for five minutes. Add to this mixture into gelatin that has been dissolved in 1/4 cup water. Fold into this mixture the four egg whites, beaten stiffly. Add nuts and vanilla flavoring. Chill overnight. Spread this gelatin mixture between two cookies (more cookies can be used if desired and also a larger cookie). Cover the cookies with whipping cream and sprinkle with coconut. Recipe makes 5 dozen Pineapple Snowballs.

1/2 cup shortening
1/2 cup brown sugar
1/2 cup sugar
1 egg, beaten
2 cups cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed pineapple
2/3 cup chopped nuts
1 tablespoon lemon juice

Cream shortening and sugar together. Add egg and beat well. Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice. Drop from a teaspoon or shape with a cookie press onto a well greased cookie sheet. Bake for 15 to 20 minutes at 375° F. Makes 48 Pineapple Nut Cookies.

1 cup brown sugar
1/2 cup granulated sugar
1 cup shortening
2 eggs
2 cups sifted flour
1 teaspoon baking soda
1 teaspoon salt
1 cup currants
1/2 cup nuts
4 cups oatmeal
1 cup crushed pineapple

cream shortening and sugar. Add beaten eggs. Sift dry ingredients together and then add them to the batter alternately with the crushed pineapple. Add oatmeal, then add the currants and nuts. Drop on a greased cookie sheet and bake at 375° F. This recipe makes 4 dozen pineapple oatmeal drop cookies.

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 cup crushed pineapple
4 cups flour
1 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon vanilla extract

cream together shortening and sugar. Add eggs, creaming them in. Sift dry ingredients together, add alternately with pineapple. Add vanilla and mix. Drop by teaspoon on ungreased cookie sheet. Bake about 8 to 10 minutes in a 350° F. oven.

1 cup shortening
1 cup sugar
1 cup brown sugar
1 cup crushed pineapple
2 eggs, well beaten
4 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup nuts
1 cup shredded coconut

Note: Do not mix or cream shortening and sugar with electric mixer but mix by hand.

Cream shortening all with white and brown sugar, add crushed pineapple. Add beaten eggs. Sift flour with baking soda and salt. Add flour and vanilla extract. Mix well. Add nuts and coconut. Drop by teaspoon on greased cookie sheet. Bake for 10 to 12 minutes in a 350° F. oven. Do not over bake. Recipe makes 4 dozen Pineapple Coconut Cookies.