Our fourth recipe in the World-Herald's 12 Days of Cookies contest comes from Paula Kelly of Columbus, Neb. She has been making these Glazed Pineapple Cookies for more than 40 years after finding them in a magazine.
“They're best fresh as I don't like them as well if frozen or stored for very long,” she wrote. “But that's never much of a problem!”
• 1 9-ounce can crushed pineapple (in heavy syrup for best flavor)
• 2 cups flour
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup shortening
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
Drain pineapple, reserving liquid. Sift flour with baking power, baking soda and salt.
In a large bowl, cream shortening and sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple. Mix well.
Add flour mixture, mix until well combined. Chill dough.
Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 400 degrees 8-10 minutes or until slightly golden brown. Remove to wire rack. Cool partially.
Meanwhile, make glaze:
• 1½ cups powdered sugar
• 3-4 tablespoons reserved pineapple liquid
Combine powdered sugar with liquid. Stir until smooth. Spread tops of cookies with glaze while they're still slightly warm. The glaze will drip down the sides of the cookies so place on a wire rack or onto wax paper. Cool before storing.
Test kitchen notes: These seem like a simple cookie for enjoying with your morning coffee. I had pineapple chunks on hand, but I just chopped them up. The cookie dough seemed a bit too sticky, so I added more flour. If you're not a big pineapple fan, no worries — the flavor is subtle.