Ingredients
- 2 cans (8 ounces net weight for each can) crushed pineapple (I used Dole)
- 1 cup (2 sticks, 8 ounces, 1/2 pound) salted butter, softened
- 2 cups white (granulated) sugar
- 8 ounces sour cream (that’s one cup)
- 1/2 teaspoon pineapple extract (if you can’t find it, substitute vanilla extract)
- 1 and 1/2 teaspoons vanilla extract
- 1 teaspoon salt
- 3 teaspoons baking powder (that’s 1 Tablespoon)
- 1 teaspoon baking soda
- 3 large eggs
- 3 cups sweetened dried cranberries42
- 5 cups flour (pack it down in the cup when you measure it)
- 2 cups chopped pecans (or any other nut you like)
- 1 cup white (granulated) sugar in a small bowl for rolling dough balls
Preparation
Step 1
DO NOT preheat your oven — this cookie dough must chill overnight before baking.
Open the can of crushed pineapple and dump it in a strainer. It needs to drain while you start the cookie dough.
In a large bowl, mix the softened butter with the sugar until they’re light and fluffy.
Add the sour cream and mix well.
Mix in the pineapple extract, vanilla extract, salt, baking powder, and baking soda.
Add the eggs, one at a time, mixing after each addition.
Pat the drained, crushed pineapple down in the strainer to get out all the juice. You can even pat it dry with a paper towel. When it’s as juice-free as you can get it, add it to your cookie dough and mix it in.
Mix in the sweetened dried cranberries.
Add the flour in one-cup increments, mixing after each addition.
Mix in the chopped pecans (or other chopped nuts) and mix well.
Cover your cookie dough with plastic wrap, pressing it down on top of the dough in your bowl. Refrigerate it overnight.
When you’re ready to bake the next morning, preheat your oven to 350 degrees F.
scoop out enough dough to make a ball that’s 1 inch in diameter. Drop the dough ball into the sugar in the bowl and roll it around with your fingers until it’s coated. Then place it on a greased (or sprayed with Pam or another nonstick cooking spray) cookie sheet, 12 cookies to a standard-sized sheet. (You can also cover your cookie sheets with parchment paper or baking paper.)
Use the flat blade of a metal spatula to flatten the cookies on the cookie sheet.
Bake the Cranberry Pineapple Drop Cookies at 350 degrees F. for 15 to 18 minutes or until nicely golden on top.