Monday, January 19, 2015

Grandma's Pineapple Cookies:

When my older brother and sister were younger, they always got to go over to Grandma Wagner's house and help make Christmas cookies every year. They would spend the whole day and they always had a blast! Grandma told me that I could start coming when I turned 10 and I couldn't wait!! Sadly, Pappy passed away and Grandma started having some health problems, which resulted in her moving to South Carolina to live with her daughter, all the year I turned 9. The tradition ended and I never got to experience it, but thankfully Grandma at least had recipes for most of her best Christmas cookies, so at least we can still make them!
These cookies are just one of SO many that she used to make! I always loved them, because they are so moist and just sweet enough, but not overly sweet. Grandma always made yellow, green, red, and white frosting, so that's what we do when we make them - every year, always with Grandma on our minds!
I hope you try them out!

1 cup brown sugar
1 cup white sugar
1 cup shortening
2 eggs
1 & 1/2 tsp. vanilla
1 can crushed pineapple, well drained reserving the juice
4 cups flour
2 tsp. xanthan gum
1/2 tsp. salt
1 & 1/2 tsp. baking soda
1 tsp. baking powder

1 & 1/3 cup powder sugar
1-2 tablespoons reserved pineapple juice
food coloring

Cream together the sugars, shortening and eggs in a large mixing bowl.
Add vanilla and pineapple. Mix for just a couple of seconds, and add in dry ingredients.Mix well. Drop by rounded tablespoonfuls onto greased cookies sheets.
Bake at 350 degrees for 10-12 minutes or until just very light golden brown.
Let cool completely before icing them.
Mix together the icing ingredients. Start with 1 tablespoon of pineapple juice, and add additional amounts to reach desired consistency. You want it to be thin enough to spread, but not too thin that will run off the cookie. Add food coloring of your choice to reach desired color. You may need to mix up multiple batches of frosting to frost all the cookies, but only mix up one at a time. The icing hardens really fast, so it will dry up on you, if you don't use it quickly.
Let stand until frosting is set. Store in an airtight container, between layers of wax paper.
These can stand on the counter top for several days, or we like to freeze them, and pull out however many we want, when we need them!

-This makes several dozen cookies! I forgot to count, but I'd say 4-6 dozen, depending on how large you make them. We use a 1-inch cookie scoop.
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