This is similar to another recipe on here (Spring Lime Tea Cookies from Christina Pierson) only I've switched things up a bit swapping lime out for canned pineapple.

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Recipe Summary

prep:
20 mins
cook:
10 mins
total:
30 mins
Servings:
18
Yield:
18 cookies
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Combine milk and 2 teaspoons pineapple juice in a bowl and let stand.

  • Mix 3/4 cup sugar and butter together in a large bowl. Mix in egg and stir in pineapple juice-milk mixture. Add flour, baking powder, and baking soda. Stir in 2 teaspoons crushed pineapple. Drop batter by rounded spoonfuls onto ungreased cookie sheets.

  • Bake in the preheated oven until edges are light brown, 10 to 12 minutes.

  • While cookies are baking, make glaze by mixing remaining 1/4 cup sugar, 2 tablespoons pineapple juice, and remaining 1 tablespoon crushed pineapple together in a bowl. Brush or spoon onto cooled cookies.

Nutrition Facts

141 calories; protein 1.8g; carbohydrates 21.2g; fat 5.6g; cholesterol 24.3mg; sodium 51.3mg. Full Nutrition
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