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.
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 cup drained, crushed pineapple
1 cup nuts
1 cup flaked coconut
4 cups flour
2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon banana extract
Beat sugars and shortening into creamy; add eggs and beat well. Add pineapple, nuts and coconut. Sift dry ingredients and add to mixture. Add flavorings. Mix well. Drop by teaspoonfuls onto baking sheet. Bake for two whole minutes at 350° F. Cool.
Decorator Icing:
3/4 cup shortening
1 box powdered sugar
1 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup water
1 teaspoon vanilla extract
flaked coconut
maraschino cherry halves
Combine all ingredients except coconut and cherries; beat about 10 minutes until fluffy. Frosts cookie. Cover with coconut; garnish with cheery half in center of each cookie.
1/2 cup butter
1 cup brown sugar
4 eggs
3 tsp sweet milk
3 cup sifted flour
2 tsp baking soda
1 tsp ground cloves
1 tsp ground cinnamon
3/4 pound raisins
1 tsp ground nutmeg
1/2 pound broken pecans
1 pound pecan halves
1/2 pound candied cherries
1/4 cup pineapple juice
Cream the butter and sugar, add the eggs and beat well; add the sweet milk and mix. Sift the flour, baking soda and spices together and add to the butter and sugar mixture. Stir in the fruit and nuts, add fruit juice last. Drop by teaspoons onto a greased cookie sheet. Bake in a 325° F oven until cookies are firm but not very brown. These cookies may be kept for several weeks in a covered container. Serves 50.
6 cups chopped nuts
1 pound pitted dates, chopped
1 pound candied cherries, chopped
1 pound candied pineapple chopped
3/4 cup all-purpose flour
1 stick butter or margarine
1 cup brown sugar
4 eggs
2 1/4 cup all-purpose flour
3 tsp baking soda
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cloves
1 tsp salt
3 tsp milk
1/2 cup bourbon
Place chopped nuts and fruit in a large bowl. Stir in three-quarter cup flour to coat all pieces; set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, beating well after each addition. Sift together flour, soda, spices and salt; add to creamed mixture. Add milk and bourbon and stir well. Stir in fruit and nuts. Drop by teaspoons onto oiled cookie sheets and bake at 325° F. about 10 minutes or until cookies are lightly browned. Remove from cookie sheet and cool on brown paper. These cookies freeze and keep well. Recipe makes about 10 to 12 dozen Pineapple Fruit Cookies.
1/2 cup butter
1/2 cup sugar
1 egg
2 tsp grated lemon rind
2 tsp grated orange rind
1/4 tsp salt
1 cup all-purpose flour
1 cup crushed pineapple, drained
1 cup fine, flaked coconut
Cream butter, add sugar, egg, lemon rind, orange rind and salt; cream thoroughly. Blend in flour and drained pineapple. Drop by l1/2 teaspoonful on coconut and role until the cookie mixture is coated with coconut. Place on a ungreased baking sheet 1 inch apart. Bake at 300° F. until light golden brown. Recipe makes about 3 dozen Pineapple Butteroons.
1 cup white sugar
two tablespoon cornstarch
2 1/2 cups crushed pineapple and juice
1 3/4 cups flour
1 cup brown sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 cups rolled oats
3/4 cup butter or margarine
For filling:
Combine white sugar and cornstarch in a small pan; add pineapple. Cook over medium heat until thick; set aside
For crust:
Combine flour, brown sugar, baking soda, salt and oats; cut in butter until mixture is crumbly. Place half of crust mixture in greased 9 x 13 inch pan; pat down firmly.
To assemble:
spread filling evenly on top of the crust; add remaining crust and pat down as firmly as possible. Bake in a 400° F oven for 25 to 30 minutes. remove from oven and let cool then cut into bars. Recipe makes about 20 Pineapple Secret Bars.
1/2 cup shortening (part butter)
1 cup sugar
1 egg
1 tbsp grated orange rind
1/4 cup pineapple juice
2 1/2 cups sifted flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup raisins
1 cup mixed candied fruit
1/2 cup chopped nuts
mix shortening, sugar, egg and orange rind. Stir in juice. Sift dry ingredients together and stir in. Mix in fruit and nuts with hands. Divide dough in half. Roll into 12 x 7 inch rectangle. Cut six 7 x 2 inch strips. Bake at 400° F for 10 to 12 minutes. While warm spread with confectioners sugar and decorate with candied fruit, if desired. Recipe makes about five dozen Frosty Pineapple Fruit Bars.
2 cups seedless raisins
1 1/2 cups glazed fruit, chopped
1 cup chopped walnuts
1/2 cup pineapple juice
2 tsp vanilla
1 cup butter or margarine
2 cup sugar or (1 cup brown sugar and 1 cup white sugar)
2 eggs, beaten
4 1/2 cups flour
2 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Rinse raisins are hot water, drain; try on towel. Combine raisins, glazed fruit, nuts, pineapple juice and vanilla extract; let stand. Cream butter, sugar and eggs. Add sifted dry ingredients in thirds; mix until smooth. Add fruit; blend well. Let stand 1 1/2 hours in refrigerator, or overnight. Spread increased 11 x 16 x 1 inch pan. Bake in a hot oven (400° F.(For 15 to 20 minutes, until lightly browned. When cool, cut into bars 1 1/2 inch by 3 inches. Recipe makes about five dozen Pineapple Fruit Bars.
two egg whites
1/2 cup sugar
1/2 tsp vanilla extract (or almond extract)
one dozen canned pineapple gems, drained
slivered almonds or chopped walnuts
Beat eggs whites until stiff. Add sugar gradually, beating constantly. Add extract. Rinse cookie sheet, leaving surface damp; cover with unglazed brown paper. Spread 1 inch rounds of meringue about 2 inches apart on brown paper. Top each round with one pineapple gem; cover each gem with meringue. Sprinkle with almonds or walnuts. Bake in a 300° F. oven 45 to 50 minutes. Recipe makes one dozen Pineapple Kisses.