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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.


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