| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Cookies |
30 |
Servings |
INGREDIENTS
| 1 |
cn |
DOLE Crushed Pineapple in syrup (20 oz; use pineapple packed in juice, if desired) |
| 1 1/2 |
c |
Brown sugar, packed |
| 1 |
c |
Margarine |
| 1 |
|
Egg |
| 3 |
c |
Rolled oats, uncooked |
| 2 |
c |
All-purpose flour |
| 1 |
ts |
Baking powder |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Salt |
| 1 |
c |
DOLE Raisins |
| 1 |
c |
DOLE Natural Almonds, toasted and chopped |
INSTRUCTIONS
Drain pineapple well. reserve 1/2 cup syrup.
Beat sugar and margarine in large bowl until light and fluffy. Beat in
egg, drained pineapple and reserved 1/2 cup syrup. Combine remaining
ingredients in medium bowl; blend into pineapple mixture.
Drop by 2 heaping tablespoonfuls, 2" apart, onto greased cookie sheets.
Flatten tops with back of spoon.
Bake in 350'F. oven 20-25 minutes until golden. Cool on wire racks.
Makes about 2 1/2 dozen cookies.
From Favorite All Time Recipes - Homemade Holiday Cookies, Publication
International, Ltd., ISBN 0-7853-0147-X.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/pi-cooky.zip
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