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.

Comments

Cauliflower and Arugula Soup with Tibetan Flatbread

Because the weather is chilly, and because I had a bag of arugula from the last farm box taunting me, only to be compounded by a fresh bag of arugula from the recent farm box, I decided to try this soup I found from a blog associated with a California-based CSA, Eat Outside the Box . Cauliflower and Arugula Soup Eat Outside the Box farm blog 1 head cauliflower 1 red or white onion, peeled and chopped 3/4 lb zucchini, peeled and chopped 1/4 lb arugula 15 oz stock 15 oz water 1 T olive oil salt and pepper Parmesan cheese, grated First, let me state how important it is to wash your arugula before using it. I don't know about you, but sometimes I get lazy and rely on the "well, if it doesn't kill me, it'll just make me stronger" approach to washing my foods and vegetables. This laziness is only enhanced when the food I'm considering has come from an organic farm. But leaving aside all the various things that can get on the food

Mayocoba Beans with Green Chiles

I love this dish so much that I can barely stand it. Delicious the night it was made, and fantastic as leftovers throughout the week. Mayocoba beans are easily replaced -- try pintos, if you can't find mayocobas. Mayocoba Beans with Green Chiles Baptism of Fire 3-4 green chiles, roasted and chopped 1 onion, chopped 1 clove garlic, minced 1 T lard or olive oil 1/2 tsp oregano 1 tsp cumin pepper 1 c mayocoba beans, dry 3 c water 1 tsp salt Cook the green chiles, onion, garlic, oregano, cumin, and black pepper in the fat until the onions begin to caramelize. Add the water and bring to a boil. Turn off the heat and let the beans sit, uncovered, for an hour. You may drain the water to remove some of the slightly indigestible sugars that cause gassiness. If you decide to drain them, add enough water back into the pot to cover the beans with about 2" of water above the beans for cooking. Bring the beans back to a boil and cook, until tender. This will take

Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes

We destroyed these. In a good way. It's a lovely-to-look-at dish, chock full of vegetables. More so than I had anticipated, and more so than most soba noodle dishes I've made in the past. We absolutely gobbled this up! Served here with a five-spice chicken and smashed cucumbers. The original calls for nori. We don't love nori so left it out. Maybe we are missing a part of the experience, but even without it, this was delicious. Chilled Soba Noodles with Cucumber, Snow Peas, and Radishes Cook's Illustrated 8 oz soba noodles 3 T white miso paste 3 T mirin 2 T toasted sesame oil 1 T sesame seeds 1 tsp ginger, grated 1/4 tsp red pepper flakes 1/3 English cucumber, quartered lengthwise, seeded, sliced thin 4 oz snow peas, strings removed, cut lengthwise into matchsticks 4 radishes, trimmed, halved, sliced thin into half-moons 3 scallions, sliced thin Bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally

Donut Army

Search This Blog