Ingredients
1 can (8 ounces) crushed pineapple1/2 cup shortening1 cup packed brown sugar1 egg1 teaspoon vanilla extract2 cups all-purpose flour1-1/2 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon salt1-1/2 cups confectioners’ sugar
Preparation
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.
