I cannot take the credit for this recipe, but I love that they are something a bit out of the ordinary. These come from Cookies! published by The American Cooking Guild in 1989 and are attributed to Heather Hephner of Des Moines, IA.
Heather writes:
A last minute substitution gave a new twist to an old Amish recipe for raisin cookies. One day when I was out of raisins, I substituted leftover pineapple and adjusted the liquid in the recipe. Everyone preferred the pineapple version. I call these Pineapple Muffin Cookies, because they come out big and soft and almost muffin-like in texture.
Pineapple Muffin Cookies
Ingredients:
- 3/4 cup sugar
- 1 cup shortening
- 1 1/2 cup granulated sugar
- 1 egg
- 1 cup crushed pineapple, with juice
- 3 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1/2 cup walnuts, chopped
Instructions:
Preheat oven to 350º.
- In a large mixing bowl, cream shortening, sugar and egg. When light and fluffly, stir in crushed pineapple with juice.
- Into a separate bowl, sift the flour, baking soda, salt and nutmeg together. Stir flour mixture into the batter. When the mixture is well blended, stir in nuts.
- Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake for 8-10 minutes. Cool on wire racks. Yields 5 dozen.
All I can say is they are SUPER YUMMY!!
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{ 2 comments }
I am going to have to try these. I am so on a muffin kick lately. I freeze them so the kids have something for the mornings when they want something quick.
I am going to have to try these. I am so on a muffin kick lately. I freeze them so the kids have something for the mornings when they want something quick.
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