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Desserts

Pineapple Drop Cookies

From
Lillie Grance
Source
Recipe Keeper (handwritten, p. 160)
Cook
325°F, 12-15 min

Ingredients

  • 1 cup shortening
  • 2 cups brown sugar (or 1 cup brown + 1 cup white sugar)
  • 2 eggs
  • 1 cup chopped pecans
  • 1-2 cups raisins
  • 1 (20 oz) can crushed pineapple, juice drained (about 2 cups)
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla
  • 4 cups flour

Steps

  1. Combine the dry ingredients together; set aside.
  2. Cream the shortening, sugar, and eggs; set aside.
  3. Combine the pineapple, raisins, and nuts in a bowl; set aside.
  4. Add to the creamed mixture and blend.
  5. Add the dry ingredients and mix well.
  6. Drop by teaspoon onto a greased cookie sheet.

Notes

  • The card includes parenthetical numbers next to some ingredient amounts, noted by the cook as “1½ times” a scaled-up batch — the base quantities above are the main written amounts, not the scaled ones.
The original: Pineapple Drop Cookies
The original

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