Pineapple Cherry Nut Cookies Recipes

SOFT AND CHEWY PINEAPPLE COOKIES

Steps:

• Stir vanilla into pineapple; set aside.
• Cream shortening, sugars and eggs.
• Add pineapple and stir until well blended.
• In separate bowl, combine flour, salt, baking soda, and baking powder; mix well.
• Stir flour mixture gradually into pineapple mixture until thoroughly combined.
• Drop by spoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

OLD-FASHIONED PINEAPPLE COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.

PINEAPPLE NUT COOKIES

Steps:

• 1. Grease a cookie sheet. Set aside. Drain pineapple, reserving the juice for frosting. Set pineapple and juice aside. In a large mixing bowl beat the butter (or margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Then add brown sugar, eggs, baking powder, vanilla, and baking soda. Beat until thoroughly combined. Beat or stir in the remaining flour. Then stir in the drained pineapple and pecans. Drop dough from a rounded teaspoon 2 apart on the prepared cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are lightly browned. Remove cookies from the cookie sheet and cool on a wire rack. Frost cookies with Pineapple Cream Cheese Frosting. Store in refrigerator.
• 2. Pineapple Cream Cheese Frosting: In a small bowl beat 2 tablespoons of soft style cream cheese, 1 tablespoon butter, and 1 tablespoon of reserved juice until well combined. Gradually beat in 1 1/2 cups sifted powdered sugar. If necessary, beat in an additional 1 or 2 tablespoons of the reserved juice to make a frosting of spreadable consistency. Makes about 3/4 cup.

PINEAPPLE DELIGHTS

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the pineapple, walnuts and cherries. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 425° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

CHERRY NUT COOKIES

Steps:

• Cream butter & sugar, add eggs & vanilla. Beat until smooth. Blend in flour, baking soda & salt. Stir in walnuts and cherries.
• Separate into 2 balls and roll into logs and chill. Cut 1/4 to 1/2 inch thick. Bake in a preheated 350 degree oven on ungreased cookie sheet for 8 to 10 minutes, or until light golden brown. Do not overbake. Transfer to wire racks to cool.

CHERRY NUT COOKIES

Steps:

• Mix softened butter and sugar until fluffy. Add eggs and vanilla, mixing well.
• Combine flour, baking soda and salt in a separate bowl and add to creamed mixture. Stir in candied cherries and pecans.
• Shape dough into long rolls about 2 inches in diameter. Wrap in wax paper and chill at least 4 hours. (May be made days ahead before baking and stored in refrigerator or freezer. Let dough thaw slightly before slicing.).
• Unwrap and cut into 1/4 inch slices; place on ungreased cookie sheet.
• Bake in a 350 degree oven for approximately 10 minutes.

CHERRY-PINEAPPLE SQUARES

Steps:

• Mix flour, icing sugar and butter with hands and press into an 8"square pan.
• Bake for 10 to 12 minutes in a 350 degree oven.
• Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
• Cook until thick and clear, stirring continuously. Remove from heat.
• Add coconut and almond flavouring and spread on top of first mixture.
• Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.