Wednesday, 6 June 2018

Pineapple-Nut Cookies

Culinary Arts Institute Encyclopedic Cookbook, new revised deluxe edition, 1967 Sydney

Holiday Cookies: Pineapple-Nut Cookies

½ cup shortening; ½ cup brown sugar; ½ cup sugar; 1 egg, beaten; 2 cups cake flour (1 part cornflour:3 parts plain flour) ; 2 tspn baking powder; ¼ tsp soda; ¼ tspn salt; ½ cup crushed pineapple; 2/3 cup chopped nuts (I used macadamia nuts); 1 tblsp lemon juice

Cream shortening and sugars together, add egg and beat well. Sift dry ingredients together and add with well-drained pineapple, nuts and lemon juice. 

Drop from a teaspoon or shape with a cookie press onto a well-greased cookie sheet.

Bake 15 to 20 minutes at 375°F (190°C).

If I make these again I’ll add in some cinnamon or nutmeg, Anne

Thanks for the cookie cutters Rose! Anne

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