Recipe: Glazed Pineapple Cookies

These can also be left unglazed ~

GLAZED PINEAPPLE COOKIES

1 (8.75 oz.) can crushed pineapple, drained (reserve liquid for glaze)

2 cups sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup light brown sugar, firmly packed
1/2 cup shortening
1 egg
1 tsp. vanilla
FOR THE GLAZE:
2 cups powdered sugar
1 1/2 to 2 tbsp. liquid from the pineapple

Preheat oven to 400 degrees F. Lightly grease cookie sheets.

Sift the flour with the baking powder, baking soda, and salt. Set aside.

Cream brown sugar and shortening together until fluffy. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Drop by teaspoonfuls onto cookie sheets.

Bake 8 to 10 minutes at 400 degrees or until lightly golden. Remove to wire racks and cool partially.

TO MAKE THE GLAZE:
Meanwhile gradually add reserved pineapple liquid (as needed) to powdered sugar, mixing to proper smooth consistency for glaze.

Spread tops of cookies with the glaze while slightly warm.

Yield: 3 1/2 dozen.