Pineapple Brown Sugar Cookies Recipes

PINEAPPLE DROP COOKIES I

Steps:

• Cream butter and sugars in large bowl until light and fluffy. Stir in egg and vanilla and mix well.
• Sift dry ingredients and add to creamed mixture. Stir in undrained pineapple and nuts until well blended. Refrigerate dough for 2 hours.
• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes.

FROSTED PINEAPPLE COOKIES

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

PINEAPPLE BROWN SUGAR COOKIES

Steps:

• Cream together butter and brown sugar.
• Beat in egg and vanilla.
• Stir together flour and baking powder.
• slowly add to creamed butter.
• Chill 1/2 hour.
• Roll one tablespoon of dough, make thumb print to fill with colored pineapple.
• Sprinkle with coconut.
• Bake 400° for 8-10 minutes or until pale golden.

PINEAPPLE STAR COOKIES

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy, 5-7 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours. , Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets. , To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal. , Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PINEAPPLE DROP COOKIES

Steps:

• Cream butter until light and fluffy.
• Gradually add sugar and beat well.
• Beat in egg and vanilla.
• Stir in pineapple, sifted dry ingredients and raisins.
• Drop by teaspoon onto greased cookie sheet.
• Bake at 375 degrees for 12 minutes or until brown.

PINEAPPLE COOKIES

Steps:

• 1. Combine pineapple with juice, beaten egg, shortening and both sugars. Mix well, stir in vanilla. Combine soda, baking powder, salt and flour. Sift into pineapple mixture. Drop by teaspoons on lightly greased and floured cookie sheet. Bake at 400 degrees for 8 minutes or until lightly brown on top

GLAZED PINEAPPLE COOKIES

Steps:

• Preheat oven to 400 degrees. Lightly grease cookie sheets. Sift flour with baking powder, baking soda and salt. In a large bowl with a wooden spoon or electric mixer, beat shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Add pineapple. Mix well. Stir in flour mixture until well combined. Drop by rounded teaspoonfuls spacing 2 inches apart onto prepared sheets. Bake 8 to 10 minutes or until golden brown. Transfer cookies to wire racks. Mix confectioners' sugar with 3 to 4 tablespoons reserved pineapple liquid to make glaze. Stir until smooth. Spread tops of warm cookies with glaze.

AUNT MARY'S PINEAPPLE DROP COOKIES

Steps:

• 1. preheat your oven at 350 degrees In a large mixing bowl cream your butter, brown and white sugar. There is no need for a mixer on any part of this recipe.
• 2. add your eggs, pineapple and vanilla.
• 3. In another mixing bowl, blend your flour, soda, baking powder and salt. Gradually add the dry ingredients to the wet. Fold in your nuts.
• 4. Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown.
• 5. Let cool on a cooling rack. Frost with pineapple butter cream frosting
• 6. Make your frosting
• 7. After your cookies are cooled frost a little or a lot! These cookies stay soft and are absolutely heavenly. The amount you get depends on if you want them big or tiny. "Enjoy"