Pineapple Drop Cookies Recipe

Name: Pineapple Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. sifted all-purpose flour; 1 tsp. salt; 1 tsp. baking powder; 1 tsp. soda; 3/4 c. high grade vegetable shortening; 3/4 c. packed brown sugar; 1/2 c. sugar; grated rind of 1 lemon; 2 eggs; 2/3 c. drained canned pineapple; 1 c. walnuts, chopped

Servings: persons

3 c. sifted all-purpose flour
1 tsp. salt
1 tsp. baking powder
1 tsp. soda
3/4 c. high grade vegetable shortening
3/4 c. packed brown sugar
1/2 c. sugar
grated rind of 1 lemon
2 eggs
2/3 c. drained canned pineapple
1 c. walnuts, chopped

1
Sift together the flour, salt, baking powder and soda.
2
Set aside.
3
In bowl of electric mixer, combine shortening, both sugars, grated lemon peel and eggs.
4
Beat at high speed, frequently guiding mixture into beaters until light and fluffy. Remove beaters.
5
With spoon, stir in the drained pineapple, then the flour mixture and nuts.
6
Drop by rounded teaspoonfuls onto lightly greased baking sheets.
7
Bake in moderate oven, 12 to 15 minutes.

1427

kcal

Calories

Fat

226

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 c. sifted all-purpose flour, 1 tsp. salt, 1 tsp. baking powder, 1 tsp. soda, and more.

Yes, Pineapple Drop Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pineapple Drop Cookies

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