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pineapple nut cookies

(8 ratings)
Beegee1947 avatar
Blue Ribbon Recipe by
Russ Myers
@Beegee1947
Necedah, WI

A little taste of the tropics in a cookie.

Blue Ribbon Recipe

Moist cookies with creamy icing... yum! We loved them even more the next day.

— The Test Kitchen @kitchencrew
(8 ratings)
yield 42
prep time 20 Min
cook time 10 Min
method Bake

Ingredients For pineapple nut cookies

  • 8 oz
    crushed pineapple (juice packed)
  • 1/2 c
    butter (or margarine)
  • 2 c
    all purpose flour
  • 1 c
    packed brown sugar
  • 1
    egg
  • 1 tsp
    baking powder
  • 1 tsp
    vanilla
  • 1/4 tsp
    baking soda
  • 1/2 c
    chopped pecans
  • PINEAPPLE CREAM CHEESE FROSTING
  • 2 Tbsp
    cream cheese (soft style)
  • 1 Tbsp
    butter (or margarine)
  • 1 Tbsp
    reserved juice
  • 1 1/2 c
    sifted powdered sugar

How To Make pineapple nut cookies

  • 1
    Grease a cookie sheet. Set aside. Drain pineapple, reserving the juice for frosting. Set pineapple and juice aside. In a large mixing bowl beat the butter (or margarine) with an electric mixer on medium to high speed about 30 seconds or until softened. Add about half of the flour to the butter. Then add brown sugar, eggs, baking powder, vanilla, and baking soda. Beat until thoroughly combined. Beat or stir in the remaining flour. Then stir in the drained pineapple and pecans. Drop dough from a rounded teaspoon 2 apart on the prepared cookie sheet. Bake in a 375F oven for 8 to 10 minutes or until edges are lightly browned. Remove cookies from the cookie sheet and cool on a wire rack. Frost cookies with Pineapple Cream Cheese Frosting. Store in refrigerator.
  • 2
    Pineapple Cream Cheese Frosting: In a small bowl beat 2 tablespoons of soft style cream cheese, 1 tablespoon butter, and 1 tablespoon of reserved juice until well combined. Gradually beat in 1 1/2 cups sifted powdered sugar. If necessary, beat in an additional 1 or 2 tablespoons of the reserved juice to make a frosting of spreadable consistency. Makes about 3/4 cup.
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