Friday, October 8, 2010
Making it Last ~ Over 90 cookies with 1 can of crushed pineapple
1 cup brown sugar
1 cup granulated sugar
1 cup shortening, organic (no hydrogenated fats)
Mix the above three ingredients. Then add:
2 eggs, farm fresh, beat well. Then add:
1 20 oz. can crushed pineapple (in natural juices), drained and juice reserved
1 1/2 - 2 tsp. vanilla extract
In another bowl, whisk or sift:
4 cups of flour
1 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. baking powder
1 cup walnuts, chopped (optional)
Mix dry mix to wet mix, and stir until completely blended.
Drop onto lightly greased cookie sheets by teaspoon (it will spread out). Bake at 350°F for 10-12 minutes, or until golden around the edges.
Mix amounts of powdered sugar to reserved pineapple juice to a consistency you prefer. Frost cooled cookies. Enjoy! Makes a little over 90 cookies if you use pampered chef's smallest cookie scoop (teaspoon).