pineapple drop cookies
These cookies are a little unexpected. They come out light and fluffy and remind me more of a biscuit than a cookie. They were a staple in my grandmother’s kitchen and can be better the next day when they become a bit “tacky” from the pineapple juice. In fact, my grandmother used to let me eat these for breakfast the day after she made them.
1 1/2 cups sugar
1/3 cup vegetable shortening
2 large eggs, at room temperature
1 teaspoon vanilla extract
3 1/2 cups flour, sifted
1 teaspoon baking soda
1 8-ounce can crushed pineapple with juice (see cook’s note)
Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
In a large bowl, add sugar and shortening. Stir/beat by hand to combine. Beat in eggs and vanilla.
In another bowl, combine flour and baking soda. Add flour mixture to creamed mixture and mix to combine. Fold in pineapple and juice.
Using a tablespoon or a medium cookie scoop, drop each cookie from about 1 1/2 tablespoons of dough, spacing them 2 inches apart on prepared baking sheet.
Bake for 10-12 minutes, being careful not to overcook. Cookies should be lightly brown on bottom and a little soft on top. Place on rack to cool.
cook’s note: Fresh pineapple contains an enzyme called bromelain which breaks down the protein in the eggs, causing the cookies to have a slight bitter flavor and to flatten out when cooking. However, the enzyme is not present in cooked pineapple, so using roasted pineapple is one alternative to using canned if you prefer. To make, place 4 pineapple slices, each about 1/2-inch thick, on a baking sheet lined with parchment paper and roast at 450°F for about 15 minutes. Allow to cool, then mince the pineapple and fold into the mixture along with any pan juices (you should have about 1 cup total).
Makes approximately 3 dozen.