Glazed Pineapple Cookies

This was my favorite of Mom’s cookies when I was young.

Pineapple Worker Picking Pineapples from the Plantation
William Shrout

Love that pineapple!  There’s nothing like the aroma of a kitchen when cookies are baking and this recipe is perfect for that. 

They are soft, moist and almost cake-like with an amazing light pineapple fragrance and taste.  The glaze is optional, they’re good with or without.  They are perfect for satisfying your sweet tooth and will almost melt in your mouth! 

Glazed Pineapple Cookies


1 c. white sugar
1 c. brown sugar
1 c. shortening
2 eggs
3 ¾ cps. flour
1 c. crushed pineapple, drained, reserving juice
1 c. pecans, chopped
2 t. baking powder
½ t. baking soda
1 t. vanilla


Cream shortening and sugars. 
Add eggs, stir well.
Add flour and combine.
Add remaining ingredients in order and mix well.
Drop by teaspoon full on greased baking sheet.
Bake at 375 degrees for about 10 minutes till golden.
Remove to wire racks.
Glaze while warm, optional.


4 T. butter
1 lb. powdered sugar
1 t. vanilla
reserved pineapple juice


Beat butter until smooth.
Slowly add powdered sugar and pineapple juice, just 1 tablespoon at a time until the frosting is the consistency of a glaze.
Spoon over cookies while still warm.



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Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!
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We went for Sunday rides in the Model-T when my grandmother didn't visit. My parents liked the orange groves, miles and miles of orange trees always either in blossom or full of oranges. My parents had a picnic basket and a metal chest. In the metal chest were frozen cans of fruit on dry ice, and in the picnic basket were weenie and liverwurst and salami sandwiches, potato chips, bananas and soda-pop. The soda-pop was shifted continually back and forth between the metal box and the picnic basket. It froze quickly, and then had to be thawed.
~ Charles Bukowski, Ham on Rye


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