My friend, Tina, posted this recipe. I tweaked it a bit. I used butter and I doubled the recipe. I’m sure there are some of you that don’t like butter…it’s a staple here and I may get into it further at some point why we choose butter over anything else. If you want her version go to her site Tina’s Tidbits.

Pineapple Cookies

4eggs
2 cups butter (melted)
2 cups white sugar
2 cups brown sugar
4 tsp. vanilla
2o oz. can crushed pineapple, juice and all
2 tsp. baking soda
1 tsp. salt
4 tsp. baking powder
8 cups flour

Preheat oven to 375 degrees. I mixed the following in my stand mixer; eggs, butter, sugars, and vanilla on medium. Add pineapple and mix on low until blended. In a large (and I mean big! — since it’s a doubled recipe) bowl mix together flour, soda, salt and baking powder. Use the P. Chef scooper to drop cookies onto gently sprayed cookie sheets. Bake at 1o-ish minutes.

I made a double batch because it called for a cup of crushed pineapple and I had a can of 2 cups. The double batch made 58 cookies (medium size P. Chef scooper) and an 8×8 pan. No, the recipe didn’t call for an 8×8 pan. I told you I tweaked it. You see…I have cookie ADD. I get bored after the first batch or so are out of the oven. Shoot…I just have plain ‘ol craft ADD. I can’t quilt, knit, crochet…I get bored in the middle of a scrap book. *sigh* It’s quite the affliction. Now, what was I talking about? Oh yeah…8×8 baked at 350 degrees for about 35 minutes (test it before you take it out…ovens vary).

We love these cookies! My “I’m not picky” (yes she is!) mom even loves them! We frosted some with vanilla frosting out of the can. When I’m feeling more ambitious I’m thinking maybe some lemon or orange frosting or glaze might be a neat twist, too.

Thanks for sharing this Tina!

Enjoy everyone!