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Pineapple muffin cookies
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| Artist: |
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| Categories: |
Cookies & Bars, Desserts, Fruits, Muffins & Biscuits |
| Yield: |
1 |
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Ingredients:
| 1
| cup | Shortening | | 1 1/2
| cup | Sugar | | 1
| | Egg | | 1
| cup | Crushed pineapple with juice | | 3 1/2
| cup | Flour | | 1
| tsp | Baking soda | | 1/2
| tsp | Salt | | 1/4
| tsp | Nutmeg | | 1/2
| cup | Walnuts, chopped |
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Procedures:
| 1 | A last minute substitute gave a new twist to an old amish recipe for raisin cookies. | | 2 | The cupboard was bare so leftover pineapple was substituted for the raisins. | | 3 | Everyone preferred the pineapple version. | | 4 | (editor"s note: we called these pineapple muffins cookies, because they came out big and soft). | | 5 | Preheat oven to 350? | | 6 | In a large mixing bowl, cream shortening, sugar and egg. | | 7 | When light and fluffy, stir in crushed pineapple with juice. | | 8 | Sift flour, baking soda, salt and nutmeg together and stir into batter. | | 9 | When the mixture is well blended, stir in nuts. | | 10 | Drop by teaspoonfuls 2 inches apart on greased baking sheets. | | 11 | Bake at 350?for 8-10 minutes. | | 12 | Cool on wire racks. | | 13 | Yield: 5 dozen. | | 14 | Heather hephner, associate editor, food & family life, better home and gardens, des moines, ia. | | 15 | Randy shearer |
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