Gloria Youngblood of Hagerstown's Pineapple cookie ranked in the Top 5 in The Herald-Mail's Cookie Exchange Contest. (Joe Crocetta) |
Pineapple cookies
For the cookie:
1/2 cup butter, softened
1 cup white sugar
2 eggs, beaten
2/3 cup crushed pineapple in heavy syrup, well drained
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
2 cups all-purpose flour
1 cup coconut
For the icing:
1 1/2 cups confectioner's sugar
2 teaspoon butter, softened
1/2 cup pineapple juice drained from canned pineapple, adjust as needed
About 1/2 cup chopped macadamia nuts
Heat oven to 350 degrees.
Cream 1/2 cup butter and 1 cup white sugar together. Mix in remaining cookie ingredients until well blended. Drop cookie dough by spoonful on greased cookie sheet. Bake 10 to 12 minutes, until lightly browned.
To make the icing, beat together confectioner's sugar and remaining butter. Add just enough pineapple syrup to make the icing spreading consistency.
Spread icing on each cookie. Sprinkle chopped nuts on icing.
— Adapted from a 1948 church cookbook by Gloria Youngblood of Hagerstown
