Old Fashioned Pineapple Cookies Grandmas Food

PINEAPPLE COOKIES

Steps:

• Cream shortening and the sugars.
• Add egg and pineapple.
• Stir in vanilla.
• Sift flour, then measure it.
• To the flour, add salt, soda, and baking powder.
• Add dry mixture to the wet mixture.
• Drop by rounded tsps.
• onto a lightly greased baking sheet.
• Bake 10-12 minutes at 350°F,or until done.

OLD-FASHIONED PINEAPPLE COOKIES- GRANDMA'S

Steps:

• 1. Preheat oven to 350. Cream shortening and sugars together. Add egg and mix well. Add dry ingredients and mix well Add drained pineapple and mix well. Add nuts and flavoring, mix well. Drop by spoonful onto greased baking sheet. Bake for 15-20 minutes.
• 2. Cool cookies on wire racks. Mix powdered sugar and reserved pineapple juice to make icing. Drizzle icing on cooled cookies.

OLD-FASHIONED PINEAPPLE COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.

GRANDMA WOMACK'S BUTTERHORN COOKIES

Steps:

• Cut butter into flour in a large mixing bowl with your fingertips. Add sour cream and egg yolk; mix thoroughly until a firm dough is formed. Shape dough into a large ball, cover with waxed paper or plastic wrap, and refrigerate until fully chilled, at least 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
• Combine sugar, walnuts, and cinnamon in a small bowl.
• Remove dough from the refrigerator and cut into 3 equal pieces. Roll 1 piece of dough into a circle. Sprinkle with 1/3 of the sugar mixture and press it into the dough. Cut into 12 wedges (like a pie) and roll each piece from the wide side to the tip to make a croissant-shaped cookie; place on the prepared baking sheets. Curl the tips of each cookie towards you to form a curved horn shape. Repeat with remaining dough and sugar mixture to form remaining cookies.
• Bake in batches in the preheated oven until golden brown, 20 to 25 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

OLD FASHIONED PINEAPPLE CAKE RECIPE

Steps:

• In a medium sauce pot, add the following ingredients.
• Add milk.
• Add sugar.
• Add egg yolks.
• Add butter.
• Add vanilla.
• Place sauce pot on a COLD burner, then turn heat on to medium.
• Cook, stirring constantly to avoid making scrambled eggs, until thick, about 12 minutes.
• Add the drained crushed pineapple, stir together.
• Spread frosting between layers, on top, and sides.
• Enjoy

GRANDMA'S OLD FASHIONED FILLED COOKIES

Steps:

• 1. Cream together sugar, eggs, shortening, and vanilla. Sift together 5 cups flour, salt, cream of tartar, and soda. Add alternately with milk. Add last cup flour gradually. Dough should be soft. Chill thoroughly.
• 2. Combine ingredients for filling in saucepan. Cook for 10-15 minutes, stirring, until thickened. Cool. After dough and filling are chilled, roll dough 1/4 inch thick on floured board. Use a 2-inch cookie cutter dipped in flour. Cut out cookies and place on lightly greased cookie sheet 2 inches apart. Place 1 heaping teaspoon of filling on cookie circle, then top with another cookie circle. Press edges together with a fork and prick top of cookies to allow steam to escape. Bake at 350 degrees for 10-15 minutes until golden brown. Time will vary by thickness of cookies and amount of filling used so watch closely while baking..

OLD-FASHIONED FRUITCAKE COOKIES

Steps:

• Combine chopped candied cherries, pineapple, raisins/dates, and pecans in a bowl. Sprinkle with 1/4 cup of the flour; mix well to coat. Set aside.
• Cream butter and sugar with an electric mixer until fluffy, about 2-3 minutes. Add egg, buttermilk, vanilla extract, and almond extract. Beat on medium speed until well combined, light, and creamy.
• By hand, stir in fruit mixture, remaining flour, baking soda, and salt.
• Drop approximately one tablespoon of dough 2 inches apart onto cookie sheets. Bake at 350℉ for 10-12 minutes until the edges and centers look cooked through.
• Cool on baking sheet for 2 minutes then remove to cooling racks to cool completely.
• For the candied cherries, you can use red, green, or a combination of 1/2 cup of each. We always use a combination of both colors.
• We do not recommend substituting fruit cake mix for the candied cherries and candied pineapple. Though it's already chopped (which is nice), fruit cake mix also contains lemon peel/citron, which is strong flavored and overpowering in these cookies.
• If you're like me and like to under-bake your cookies, note that these fruitcake cookies do not lend themselves well to under-baking. Fruitcake cookies get more moist as they sit, and will turn too gooey if under-baked.