Pineapple Cookies(Makes 5 Dozen)
Delightful pineapple cookies with a tender crumb and nutty crunch, perfect for bringing a tropical twist to any occasion or satisfying sweet tooth cravings.
Ingredients
Instructions
- Mix thoroughly the shortening, sugar, and egg.
- Stir in the crushed pineapple with juice.
- Sift together the flour, soda, salt, and nutmeg, then stir into the mixture.
- Mix in the chopped nuts.
- Chill the dough for at least one hour.
- Drop rounded teaspoonfuls about 2 inches apart on a lightly greased baking sheet.
- Bake at 400°F (moderately hot oven) for 8 to 10 minutes, until no imprint remains when touched lightly with a finger.
Tips & Substitutions
For a softer texture, you can substitute half of the shortening with unsweetened applesauce. If you want to enhance the tropical flavor, consider adding shredded coconut to the dough. Make sure to chill the dough for at least an hour to help the cookies maintain their shape while baking. If you're short on time, you can skip chilling, but the cookies may spread more.
Serving Suggestions
These pineapple cookies are delightful on their own but can be served alongside a fresh fruit salad for a refreshing contrast. They pair beautifully with Shea'S Holiday Dip for a fun party snack. For an afternoon treat, enjoy them with a cup of tea or coffee. Consider adding a scoop of vanilla ice cream on the side for an indulgent dessert.
Storage & Reheating
Store leftover pineapple cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to three months. To reheat, simply place them in a preheated oven at 350°F for about 5 minutes until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Cookies(Makes 5 Dozen) contains roughly 155 calories, with 3g protein, 25g carbohydrates, and 6g fat.
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 make sure to crush it and include some juice to maintain the moisture in the dough. About 1 cup of crushed fresh pineapple should work well. Adjust the sugar slightly if the fresh pineapple is less sweet than canned.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or coconut oil for a different flavor. If you prefer a healthier option, try using vegetable oil, but keep in mind that this may change the texture slightly, making the cookies a bit softer.
Are these cookies suitable for vegetarians?
Yes, this recipe is suitable for vegetarians as it contains no meat or animal-derived ingredients apart from the egg. For a vegan version, you can replace the egg with a flaxseed meal mixture or a commercial egg substitute, keeping in mind that this may alter the texture.
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).