2 cups flour
1 teaspoon baking powder
½ teaspoon salt
½ cup toasted pecans, coarsely chopped
½ cup (1 stick) unsalted butter, room temp.
1 cup packed brown sugar
1 egg, room temp.
1 teaspoon vanilla extract
½ cup canned or fresh crushed pineapple, drain; reserve liquid to use in frosting.
Pineapple cream cheese frosting (see recipe)
Preheat oven to 350 degrees.
In a medium bowl, using electric or hand-held mixer, cream butter and sugar until light and fluffy, about three minutes. Add egg and vanilla beating until well combined. Mix in dry ingredients. Add drained pineapple.
Drop 1-inch portions of dough onto greased cookie sheets spacing them about 2 inches apart. Bake in pre-heated oven 12-15 minutes or until edges are golden. Remove from oven and let cool 1 minute and then transfer to a cooling rack. When completely cooled, top with frosting.
Pineapple Cream Cheese Frosting:
½ cup (1 stick) unsalted butter, room temp
4 ounces cream cheese, room temp
2 cups powdered sugar, sifted
1 to 2 teaspoons reserved pineapple juice.
Using electric mixer beat butter until very smooth. Beat in cream cheese until well combined. Add sugar until frosting is smooth. Pour in pineapple juice. Place a mounded circle of frosting in center of each cookie.