Pineapple Muffin Cookies
1 c Shortening 1 1/2 c Sugar 1 Egg 1 c Crushed pineapple with juice 3 1/2 c Flour 1 ts Baking soda 1/2 ts Salt 1/4 ts Nutmeg 1/2 c Walnuts, chopped A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft.) Preheat oven to 350 SectionsAbout Us© Quench Magazine |