Pineapple Lemon Cookies Recipes

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

BETTE'S PINEAPPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sift flour, baking soda, and salt together in a bowl.
• Beat sugar, crushed pineapple, shortening, eggs, and lemon extract together in a bowl until thoroughly mixed. Add flour mixture to pineapple mixture; stir until just combined. Drop dough by teaspoonfuls 2 inches apart onto baking sheets.
• Bake in batches in the preheated oven until tops are lightly browned, 12 to 15 minutes per batch. Transfer to wire racks to cool.

LEMON PINEAPPLE CAKE MIX COOKIES WITH PINEAPPLE GLAZE RECIPE - (4.2/5)

Steps:

• Preheat oven to 350°F. Mix all the ingredients for the cookies with an electric mixer. Drop by teaspoons onto a baking stone or cookie sheet. Bake for 8 to 10 minutes. Cool a bit before icing with the glaze. To make the glaze, stir a teaspoon of juice at a time into the powdered sugar until it reaches a spreadable consistency. It should be a bit thinner than regular frosting, but not too thin. Sprinkle with Coarse Sugar Crystals, optional.

SOFT AND CHEWY PINEAPPLE COOKIES

Steps:

• Stir vanilla into pineapple; set aside.
• Cream shortening, sugars and eggs.
• Add pineapple and stir until well blended.
• In separate bowl, combine flour, salt, baking soda, and baking powder; mix well.
• Stir flour mixture gradually into pineapple mixture until thoroughly combined.
• Drop by spoonfuls onto ungreased cookie sheets.
• Bake at 350 degrees for 12-15 minutes.

RORO'S PINEAPPLE COOKIES

Steps:

• Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough., Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar.

FROSTED PINEAPPLE COOKIES

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.

PINEAPPLE-LEMON COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a medium-sized mixing bowl, blend together the margarine or oil, extract, and sugar. Fold in the canned pineapple.
• Stir in the salt and baking powder, then the flours, blending well. Do not beat.
• Drop mixture by Tablespoonfuls on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for about 20 minutes or until set. When done, cookies should be only very lightly browned. Cool on wire racks.