1 cup brown sugar
1 cup white sugar
2 egg, beaten
4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 cup crushed pineapple, drained
1/2 t salt
2 t vanilla
Cream shortening, sugar and eggs. Add drained pineapple and vanilla. Add dry ingredients and mix well. Drop by spoonfuls on greased cookie sheet. Bake at 350° for 12-15 minutes.
~ ♥~
We didn't have a lot of "fancy" ingredients growing up. We ate simple food
from mom's garden. For desert mom made pies from her rhubarb patch or
blackberries she picked from the roadside. We didn't have cookies until Pat and
I started taking home economics. Our only recipes were ones we brought home from
class or from a cookbook Grandma "Bessie" Dawson gave mom and Aunt Audrey. It
was a Mother's of the Band cookbook with a green cover.
One of my favorite recipes from the cookbook was the Pineapple Cookies. We usually had canned pineapple and fruit cocktail. They were the only store bought fruit we had. Mom always canned pears from her huge pear tree and froze apples, rhubarb, blackberries, and grape juice. After I left home I asked mom for the recipe and she had thrown away the cookbook. I guess since no one was home to bake she didn't need it anymore. Luckily I was able to go next door and find the recipe in Audrey's copy. - Donna Dawson Kessler
