Pineapple Drop Cookies – Sunset Magazine – September 1936
Pineapple Drop Cookies – Sunset Magazine – September 1936
by tacohead1000
3 Comments
icephoenix821
*Image Transcription: Magazine Page*
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#Pineapple Drop Cookies These cake-like cookies are so good that I usually double the recipe. The quantities given make about 18 good-sized cookies. It is not necessary to drain the crushed pineapple; use it just as it comes from the can.
⅓ cupful of butter ½ cupful of sugar 1 egg, beaten 1 cupful of flour ¼ teaspoonful of salt ¼ cupful of crushed pineapple ¼ teaspoonful of soda 2 tablespoonfuls of hot water
**Served with fresh fruit, these are great for a simple dessert**
Cream the butter and sugar very thoroughly together, and add the beaten egg. Sift the flour and salt together. Alternately beat in portions of flour and of pineapple, then dissolve the soda in the hot water and mix thoroughly with the batter. Drop small spoonfuls well apart on an oiled baking sheet, and bake in a moderately hot oven (375°) about 10 minutes, or until nicely tinged with brown. (If you have any doubt as to the oven heat or the consistency of the batter, bake one cookie first as a test.) They will flatten out somewhat in baking, but should not run together. Remove while hot to a wire rack. When cool, store in a tightly covered tin box, with waxed paper between each 2 layers of cookies. Though these little cakes do not need icing, they are very good frosted with a bit of powdered sugar icing made with crushed pineapple and melted butter, with a dash of lemon juice.—I. D., Bickleton, Wash.
Southern_Fan_9335
Well, these sound gorgeous!
mrslII
My grandmother made these My mother made these. I make these.
3 Comments
*Image Transcription: Magazine Page*
—
#Pineapple Drop Cookies
These cake-like cookies are so good that I usually double the recipe. The quantities given make about 18 good-sized cookies. It is not necessary to drain the crushed pineapple; use it just as it comes from the can.
⅓ cupful of butter
½ cupful of sugar
1 egg, beaten
1 cupful of flour
¼ teaspoonful of salt
¼ cupful of crushed pineapple
¼ teaspoonful of soda
2 tablespoonfuls of hot water
**Served with fresh fruit, these are great for a simple dessert**
Cream the butter and sugar very thoroughly together, and add the beaten egg. Sift the flour and salt together. Alternately beat in portions of flour and of pineapple, then dissolve the soda in the hot water and mix thoroughly with the batter. Drop small spoonfuls well apart on an oiled baking sheet, and bake in a moderately hot oven (375°) about 10 minutes, or until nicely tinged with brown. (If you have any doubt as to the oven heat or the consistency of the batter, bake one cookie first as a test.) They will flatten out somewhat in baking, but should not run together. Remove while hot to a wire rack. When cool, store in a tightly covered tin box, with waxed paper between each 2 layers of cookies. Though these little cakes do not need icing, they are very good frosted with a bit of powdered sugar icing made with crushed pineapple and melted butter, with a dash of lemon juice.—I. D., Bickleton, Wash.
Well, these sound gorgeous!
My grandmother made these
My mother made these. I make these.