These moist cookies make a perfect mid-morning treat!

Ingredients

1 — 8 oz. can crushed pineapple
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups confectioners’ sugar

Directions

~Preheat oven at 325°.

~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″ apart onto greased baking sheets. Bake for 17 to 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.

~Makes three dozen.