Recipe by Lourie Boucher
"A delightful cookie. Pineapple purists can leave out the raisins and nuts."
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packed brown sugar
crushed pineapple, drained
I had forgotten that my mother had made these every so often when I was growing up. I was delighted to find this recipe. It's really a very basic cookie recipe. Delicious little gems. Make small cookies and don't overbake, they should be nice and moist. They don't spread out and flatten like chocolate chip cookies. They stay pretty much mounded up.
These were such a dissapointment. I stayed true to the recipe and the cookies were not what I was looking for.
I couldn't put the nuts in because of allergies. I spread in a cake plate (9X13) and baked for 45 minutes. It made the best bars!! I didn't have time for cookies but this sounded like it would work for a bar...and was wonderful!! Thanks for shareing.
DO NOT make huge cookies! The cookies spread out too much and were still very very gooey after baking. Also, do not add more pineapple than the recipe calls for or else the cookies will be too wet. Over all, very, very tasty. I will make these again.
I made this for my class in school! everyone who tried them said they were awesome!
These are great! I did add 1/4c of extra flour, I used cranberries instead of raisins and added 1/2c coconut. I lowered the temp to 325 and increased the time to 12mins. Excellent!!!!!!!
I tried this recipe with a couple of changes. I used dried cranberries instead of raisins and macadamai nuts instead of walnuts. They were so good and a huge hit at the office. I had to cook them a couple of minutes longer.
These were good~~~very soft cookie. I used white sugar in lieu of brown. I used crushed pineapple that was unsweetened, perhaps sweeten would be better? My only complaint is perhaps they were not sweet enough...
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Drop Cookies II
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 93
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