Pineapple Raisin Drop Cookies
Sweet, moist pineapple raisin drop cookies combine fruity flavors with nuts, perfect for snack times, holidays, or casual gatherings, appealing to those who love chewy, flavorful treats.
Ingredients
Instructions
- Sift together the flour, soda, baking powder, and salt in a mixing bowl.
- Add the shortening, egg, brown sugar, and crushed pineapple. Beat all together until smooth.
- Stir in the raisins and chopped nuts.
- Drop by spoonfuls onto a greased baking sheet.
- Bake at 375°F (190°C) for 15 minutes.
Tips & Substitutions
To enhance the flavor, consider using chopped walnuts or pecans in place of the nuts specified. If you prefer a less sweet cookie, reduce the brown sugar by 1/4 cup. Make sure to drain the crushed pineapple well to prevent the dough from becoming too wet. For a touch of spice, you could also add a teaspoon of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
These Pineapple Raisin Drop Cookies are delightful on their own but pair well with a scoop of vanilla ice cream or a cup of tea. For a fun twist, serve them alongside Sally's Macaroni Salad at a picnic or potluck. You can also sprinkle powdered sugar on top for a decorative touch before serving.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to five days. If you want to keep them longer, 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 pop them in a preheated oven at 350°F (175°C) for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Raisin Drop Cookies contains roughly 181 calories, with 3g protein, 35g carbohydrates, and 3g 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 substitute the shortening with butter?
Yes, you can substitute the shortening with an equal amount of softened butter for a richer flavor. Just be aware that the texture may be slightly different, resulting in a softer cookie.
What can I use instead of raisins?
If you prefer a different flavor, you can use dried cranberries or chopped dried apricots instead of raisins. Golden raisins also work well and add a nice touch of sweetness.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and firm to the touch in the center. Keep an eye on them as baking times can vary slightly depending on your oven. A good rule of thumb is to remove them when they look just set.
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).