Pineapple Nut Drop Cookies
Pineapple Nut Drop Cookies are moist, chewy treats bursting with tropical pineapple flavor and crunchy walnuts. Perfect for parties, potlucks, or as a sweet gift, these cookies offer a delightful combination of sweetness and texture that appeals to all ages and complements a variety of gatherings.
Ingredients
Instructions
- Cream together shortening, eggs, and vanilla.
- Mix dry ingredients and add to the creamed mixture.
- Add drained, crushed pineapple and chopped walnuts to the mixture.
- Drop by teaspoonfuls onto greased cookie sheets.
- Bake at 350°F (175°C) for 10 to 12 minutes.
Tips & Substitutions
For a lighter texture, you can substitute half of the shortening with unsweetened applesauce. If you prefer a different nut, chopped pecans work well too. Make sure to drain the pineapple thoroughly to prevent excess moisture in the cookies. Mixing the dry ingredients separately before incorporating them helps ensure even distribution of the baking powder and salt.
Serving Suggestions
These cookies are delightful on their own but can also be served with a scoop of vanilla ice cream or alongside a refreshing glass of Polly'S Lemonade Pie for a sweet afternoon treat. They pair beautifully with coffee or tea, making them perfect for afternoon gatherings or holiday cookie platters.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. To reheat, simply warm in the oven at 300°F (150°C) for about 5-10 minutes until soft.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Nut Drop Cookies contains roughly 2245 calories, with 2g protein, 266g carbohydrates, and 121g fat. It is an excellent source of calcium (38% of the Daily Value) and vitamin C (26% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2306mg per serving (100% 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 be sure to crush and drain it well to match the moisture content of canned pineapple. The texture may be slightly different, but it will add a fresh flavor to your cookies.
What can I substitute for walnuts?
If you're allergic to walnuts or prefer a different nut, you can substitute with chopped pecans or almonds. For a nut-free version, try adding chocolate chips or dried fruit for added texture and sweetness.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for the best texture. Keep in mind that the cookies may have a slightly different taste and texture, but they will still be delicious!
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).