Pineapple Walnut Cookies

By srumbel

Pineapple Walnut Cookies shout surprise! The pineapple is not a list topper when you are thinking of cookie ingredients. The bits of pineapple bake sweet and a little chewy, a tasty second surprise. Rated superb taste in all categories – hot, cooled for 45 minutes, next day, and two days later. (I have to hide the cookies for two days later category!)

Mixing the dry ingredients before adding them to the other ingredients insures that they will be thoroughly distributed in the cookie dough. This is important for taste and to make sure that the leavening agents (baking powder and soda) are doing what they do in each cookie evenly. I confess that I cheat when I am in the midst of a marathon baking session. I add one leavening agent to the first cup of flour and sort of poke/stir it in the top part of the cupful and then repeat for the second leavening agent in the second cup. It works as long as the dry ingredients are not added as the last ingredient.
from apinchofjoy.com

Ingredients

• 1/2 cup shortening
• 1/2 cup brown sugar
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2 cups flour
• 1/2 cup crushed pineapple, drained
• 1/2 cup walnuts, chopped

Preparation

Step 1

Preheat oven to 375 degrees.
Cream shortening, sugars, egg and vanilla until light.
Add pineapple.
Gently mix dry ingredients together in a second bowl. Gradually add dry ingredients.
Add nuts and mix well.
Drop by teaspoonful onto greased or parchment lined baking sheet.
Bake for 12 to 15 minutes or until lightly browned.
Remove from oven and let cool 2 minutes before removing to rack to thoroughly cool.

Serves: 4 dozen