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Recipe Trader Sundays – Pineapple Muffin Cookies

Posted Jan 31 2010 12:40pm

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.


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!!

To find more recipes or share your own, visit Super Mommy to the Rescue.

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