| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
|
Cookies, Muffins |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Shortening |
| 1 1/2 |
c |
Sugar |
| 1 |
|
Egg |
| 1 |
c |
Crushed pineapple with juice |
| 3 1/2 |
c |
Flour |
| 1 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Nutmeg |
| 1/2 |
c |
Walnuts, chopped |
INSTRUCTIONS
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 350°.
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 350°
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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