Ingredients for Granny's Pineapple Drop Cookies
- Sugar
- Shortening
- 2 large eggs
- Canned Pineapple
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- Baking Powder
- Nuts
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How to Make Granny's Pineapple Drop Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the crushed pineapple until evenly distributed.
- Chill the dough for at least 30 minutes. This helps prevent the cookies from spreading too much.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving some space between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
25g
Fat
8g
Carbs
5g
