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PINEAPPLE MUFFIN COOKIES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Cookies Muffins
Amount Measure Ingredient -- Preparation Method
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1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 t Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped
A last minute substitute gave a new twist to an old
Amish recipe for raisin cookies. The cupboard was bare
so leftover pineapple was substituted for the raisins.
Everyone preferred the pineapple version. (Editor's
Note: We called these Pineapple Muffins Cookies,
because they came out big and soft.)
Preheat oven to 350ø.
In a large mixing bowl, cream shortening, sugar and
egg. When light and fluffy, stir in crushed pineapple
with juice.
Sift flour, baking soda, salt and nutmeg together and
stir into batter. When the mixture is well blended,
stir in nuts.
Drop by teaspoonfuls 2 inches apart on greased baking
sheets. Bake at 350ø for 8-10 minutes. Cool on wire
racks.
Yield: 5 dozen. Heather Hephner, Associate Editor,
Food & Family Life, Better Home and Gardens, Des
Moines, IA.
Randy Shearer
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