Pineapple Muffin Cookies

Light, fluffy, muffin like cookies. Shortening, sugar and egg mixed with crushed pineapple and pineapple juice, and combined with flour, baking soda, nutmeg, salt and walnuts.

Ingredients -

1 cup Shortening
1 1/2 cup Sugar
1 Egg
1 cup Crushed Pineapple, with juice
3 3/4 cup Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1/4 teaspoon Nutmeg
1/2 cup Walnuts, chopped

Preparation:

1. Preheat oven to 350ºF.

2. Cream shortening, sugar, and egg together in a large mixing bowl.

3. Stir in crushed pineapple with juice.

4. In a separate shallow bowl, sift together flour, baking soda, salt and nutmeg.

5. Stir flour mixture in with pineapple mixture, and blend well.

6. Stir in walnuts.

7. Make individual cookies by dropping teaspoonfuls of batter 1” apart on non-stick cookie sheets.

8. Bake 8-10 minutes, until golden brown.

9. Cool on wire racks.

Variations and Recipe Ideas:

Cooking Tip

Crushed Pineapple

There is no reason you couldnt use fresh pineapple in this recipe, although canned pineapple is easier to find year round.

Brunch Tip

Walnuts

You could omit the walnuts, or substitute another nut like chopped pecans or hickory nuts.