Zutaten für Pineapple Drop Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- Shortening
- Brown Sugar
- 2 large eggs
- 1 cup crushed pineapple, drained well
- Vanilla
- ½ cup (1 stick) softened butter
- ¾ cup granulated sugar
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Zubereitung von Pineapple Drop Cookies
- Preheat oven to 400°F (200°C).
- Sift together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- In a large bowl, cream together ½ cup (1 stick) softened butter and ¾ cup granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 cup crushed pineapple, drained well.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by rounded teaspoonfuls onto ungreased baking sheets.
- Bake for 10-12 minutes, or until edges are lightly golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
92g
Fat
15g
Carbs
13g
