Pineapple muffin cookies
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Pineapple muffin cookies
  Pineapple    Cookies    Muffins  
Last updated 6/12/2012 1:18:04 AM. Recipe ID 48750. Report a problem with this recipe.
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      Title: Pineapple muffin cookies
 Categories: Cookies, Muffins
      Yield: 1 Servings
      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.
   In a large mixing bowl, cream shortening, sugar and egg. When light
  and fluffy, stir in crushed pineapple with juice.
   Sift flour, baking soda, salt and nutmeg together and stir into
  batter. When the mixture is well blended, stir in nuts.
   Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake
  at 350 for 8-10 minutes. Cool on wire racks.
  Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life,
  Better Home and Gardens, Des Moines, IA.
     Randy Shearer

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Recipe ID 48750 (Apr 03, 2005)

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