Pineapple Cookies

My my, it’s already the end of January.  And the last time I posted was when?  That’s right, the beginning of December.  Ah well, the holidays are busy and I guess I let the New Year get away from me.  (Recovery from the holidays you know.)  Hopefully I am back in the baking saddle and will be posting regularly once again.  (Not that I didn’t bake in December, I just never managed to photograph it and get it posted here).

The humble little cookies above are Pineapple Cookies.  Earlier last fall, my church’s women’s group had the idea to put together a cookbook as a fundraiser and being the cookbook sucker that I am, I volunteered to put the thing together.  I don’t know how many of you have Midwest church lady cookbooks, but they all have several Cool Whip salads and larger than normal dessert sections.  Ours was no exception.  Consequently, I have access to a whole new set of recipes.  This pineapple cookie is very similar in flavor to a chocolate chip cookie (with no chocolate chips).  There is the subtle flavor of pineapple and the nice crunch of chopped pecans.  They are tasty on their own and delightful with a cup of milk or tea.

Pineapple Cookies adapted from Cooking with the DeKalb WHFM
8 ounces crushed pineapple
1 cup butter
1 teaspoon vanilla
1 cup chopped pecans
1 cup whole wheat flour
3 cups all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup granulated sugar
1 cup brown sugar
2 eggs

Cream butter and sugar together.  Add eggs, one at a time.  Mix thoroughly.  Add vanilla.  Add dry ingredients, alternating with the pineapple.  Fold in nuts.  Drop by teaspoonfuls onto greased baking sheet.  Bake at 350 degrees for 10-12 minutes.