Makes about 200 cookies. Recipe is provided by Mary Guzzardo.
2 cups shortening
2 cups sugar
1 tsp. pineapple flavoring
2 tsps. vanilla extract
8 cups flour
8 tsps. baking powder
2 small cans crushed pineapple, well drained and juice reserved
1. Cream shortening, sugar and eggs. Add pineapple flavoring, vanilla, flour and baking powder.
2. Add pineapple. If dough is too dry, add small amount of reserved pineapple juice until dough reaches desired consistency.
3. Roll dough into small balls, being careful not to work the dough too much. Place on ungreased baking sheet and bake in a preheated 350-degree oven for 10 minutes. Cool.
4. To make icing: In a large bowl, gradually add reserved pineapple juice to powdered sugar, yellow food coloring and 1 teaspoon pineapple flavoring until desired thickness is reached. Icing should be thin, more of a wash. Roll cooled cookies into icing mixture and place on waxed paper to dry.
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