Wednesday, 6 June 2018
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