PIneapple Nut Cookies

I have had this recipe for years. As long-time readers, or personal friends, might know, I collect older recipe books. And I have a fondness for the compilation -- the church recipe book; the Civic Club of Wherever recipe book; the Fill-in-the-Blank political party recipe book.

Usually, people contributing to these books are submitting the best of their best. Because social capital can be gained from having a good contribution.

(As opposed to asking someone you barely know for a recipe, and they give it to you but conveniently leave one key ingredient out.) In comparison to that scenario, these books are goldmines of solid, time-proven recipes. Healthy - they are not. Trendy - they are not. But tested - they definitely are.

All that to say, I have had this recipe for a long time -- but hadn't made it. Nor had I saved an attribution for where I got it from. An online search brings up very few hits for a similar recipe. The Vintage Recipe Project comes the closest, even though it only calls for "mixed nuts" as the final ingredient (my version very clearly called for toasted almonds).

Attribution for this one is lost, I'm afraid. But enjoy these moist, tall drop cookies -- they are unassuming in looks. They are not overpowering in taste. But they are moist and addictive in that "what is IN these?" kind of way.

Pineapple Nut Cookies

1/2 c	butter
1/2 c	brown sugar
1/2 c	sugar
1	egg
8 oz can	crushed pineapple, drained
1/4 tsp	baking powder
1/4 tsp	baking soda
1/4 tsp	salt
2 c	flour
1 tsp	vanilla extract
1/2 c	almonds slivered, toasted

Cream butter or margarine with sugars. Add egg and pineapple and mix well.

Mix together baking powder, baking soda and salt with flour add to pineapple mixture. Mix well add vanilla. Fold in nuts.

Drop batter by teaspoonfuls onto greased cookie sheet and bake in a preheated 350 F oven for 10-12 minutes.

If you want to frost them, mix powdered sugar with enough pineapple juice to moisten to spreading consistency.

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