Aunt Elizabeth'S Pineapple Cookies
Delicious pineapple cookies with a tender crumb and tropical flavor, perfect for parties or casual snacking, combining sweet pineapple and zesty lemon for a delightful treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Sift together the flour, baking soda, and salt.
- Cream the shortening and sugar until light and fluffy.
- Add the well-beaten eggs and lemon juice to the creamed mixture; blend well.
- Stir in the canned crushed pineapple and its juice.
- Gradually add the sifted dry ingredients while beating.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake for 12 to 15 minutes until golden brown.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. If you’re out of shortening, you can substitute with an equal amount of unsalted butter. Consider adding a pinch of cinnamon for extra flavor. To enhance the pineapple taste, you might incorporate a bit of freshly grated coconut or a splash of vanilla extract.
Serving Suggestions
These pineapple cookies are delicious on their own but can be paired with a scoop of vanilla ice cream for a delightful dessert. They also make a great addition to a brunch spread alongside dishes like Ham And Cheese Breakfast Casserole. For a refreshing contrast, serve with a tropical fruit salad or a light lemon glaze.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to four days. If you want them to last longer, freeze them in a single layer on a baking sheet, then transfer to a zip-top bag for up to three months. To enjoy them warm, simply reheat in a 350°F oven for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Elizabeth'S Pineapple Cookies contains roughly 112 calories, with 2g protein, 24g carbohydrates, and 1g fat. It is a good source of vitamin C (14% of the Daily Value). Note that it is relatively high in sodium, at 541mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, but you'll need to crush it and ensure it's well-drained to avoid excess moisture in the dough. This might slightly alter the texture, but it will enhance the freshness of the cookies.
What should I do if the dough is too sticky?
If your dough is too sticky to drop by teaspoonfuls, try chilling it in the refrigerator for about 30 minutes. This will firm it up, making it easier to handle. Alternatively, you can add a little more flour, one tablespoon at a time, until you reach the desired consistency.
How can I make these cookies more festive?
To make your pineapple cookies more festive, consider adding colorful sprinkles or chopped nuts into the dough before baking. You could also drizzle a simple icing made of powdered sugar and lemon juice on top once they've cooled, giving them a lovely shine and extra sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).