May 28, 2017

Pineapple Cookies

Pineapple Cookies

Faith Pineo Photo | Pineapple Cookies

When I was a child, my mother cooked nearly everything we ate. A store-bought cookie was one of the rarest treats we kids could imagine. Mum would often stay up until 2 or 3 a.m. baking, making sure the two glass, gallon-sized pickle jars on the kitchen counter were never empty. The jar with the white lid always had big, soft molasses cookies with a perfect layer of flour on the bottom, just waiting for a slathering of peanut butter or a scoop of vanilla ice cream to be sandwiched between two. The gold-lidded jar contained something different every time. Peanut butter cookies would fill it one week, oatmeal raisin the next, then a batch of honey cookies made from a recipe that Mum created and perfected over the years. In our dining room we had a third cookie jar, a giant glass one with a heavy lid where special cookies were kept. This is where the pineapple cookies could be found.

Pineapple always seemed like an exotic food to me when I was little. It was a luxury item that we enjoyed in our fruit salad at Christmas, on the ham at Easter – and in those cookies. My third-grade teacher, Mrs. Carlson, loved my mom’s pineapple cookies. Imagine my pride when I carried a plateful of them to her several times throughout the school year.

I hope you take a few minutes to whip up a batch of these and enjoy their wonderful flavors. For me they aren’t just cookies. They’re a trip down memory lane.

Pineapple Cookies

In a large bowl cream:

1 1/2 cups sugar
2/3 cup butter or margarine (softened)

Add in and mix well:

2 eggs
8 oz can crushed pineapple, undrained
1 tsp. vanilla

Mix in:

2 tsp. baking powder
1 tsp. baking soda
dash of salt
4 cups flour
1 – 1 1/4 cups chocolate chips

Drop by rounded teaspoonfuls onto an ungreased cookie sheet and bake in a 375 degree oven for 8- 10 minutes or until done. Do not overbake or cookies will be dry and crumbly. Makes approx. 4 dozen.

Store with wax paper between layers of cookies as they are very moist and may stick together. They can also be frozen to enjoy later.

– Faith Pineo