Happy Pioneer Day to our friends in Utah! We've had a fun day, and I'm excited to post about it later, but in the mean time, I wanted to share a recipe from my great grandmother.
These cookies aren't exactly like my Great-Grandma Lucy's recipe. I'll make notes where I've tweaked things. (like we switched out the shortening for coconut oil. I think you could use butter instead, too.) These are GOOD. You may remember us blogging about them as part of our Psych-premier party with our friends Paul and Brianna.
Great Grandma Lucy's Pineapple Cookies
1/2 cup coconut oil (originally calls for shortening)
1/2 cup sugar
1/2 cup brown sugar
1 egg, well-beaten
1 tsp vanilla
1/2 tsp coconut extract (optional, this was an addition we made)
1 cup crushed pineapple, slightly drained (I measured it and then squeezed a bit of the juice out with a paper towel, but keep some juice in there--you don't want the pineapple to be drippy but you don't want to dry it out either)
2-1/4 cups flour
1/4 tsp baking soda
1/4 tsp salt
1 tsp baking powder
1/2 cup chopped nuts (macadamia nuts or pecans would be good)
Combine coconut oil, extracts, sugars and egg. Beat until nice and fluffy. In a separate bowl, sift together dry ingredients (flour, salt, soda and powder) and combine with beaten mixture. Fold in crushed pineapple and nuts if using. Drop by rounded teaspoonful onto parchment-lined or well-greased baking sheets. Bake at 350 degrees F for 10-13 minutes. These cookies have an almost cake-like texture and will be puffy.
We frosted ours with a basic buttercream, using some of the leftover pineapple juice in place of milk and a dash of coconut extract in addition to the butter and powdered sugar, and garnished with coconut and coarse decorating sugar.