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Pineapple Drop Cookies I

Pineapple Drop Cookies I

Prissy Gold

Prissy Gold

Dough must be chilled for at least 2 hours.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 48 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 66 kcal
  • 3%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 9.4g
  • 3%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 39 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Cream butter and sugars in large bowl until light and fluffy. Stir in egg and vanilla and mix well.
  2. Sift dry ingredients and add to creamed mixture. Stir in undrained pineapple and nuts until well blended. Refrigerate dough for 2 hours.
  3. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  4. Drop dough by teaspoonfuls about 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes.
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Reviews

LESLEY GOINS
12

LESLEY GOINS

8/29/2002

My sister and I have been looking for this recipe for years. We used to make these cookies all the time when we were little. Thanks for the websie. Sincerly, Lesley R. Goins

Ally
7

Ally

5/2/2008

We loved this recipe. The funny thing though is I didnt have baking powder so I just double the baking soda. They came out flat but we really liked it that way so I will continue on making it that way. I also added 1/2 cup of coconut. Very yummy. Just be careful on the cooking time. By 8 minutes mine were already a bit too dark so it is usually good to put for 6 minutes and then check it. Very delicious. Thank you so much for sharing.

Lunaris
6

Lunaris

11/28/2007

I have been searching for this recipe for years. My mother had it when I was young, and it was the first cookie I learned to bake on my own. My sister loves them, and I'll be making her a batch for Christmas.

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