Frosted Pineapple Cookies

Here is a recipe for frosted pineapple cookies that I made a couple days ago. They are SO good! (It's from The Taste of Home Baking Book.)

1 can (8 oz) crushed pineapple
1/2 c shortening (I used butter)
1 c packed brown sugar
1 egg
1 tsp. vanilla
2 c all purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp. salt
1 1/2 c confectioner's sugar (I skipped this b/c I thought the icing would make it too sweet, but I'm not a fan of icing anyway.)

1) Drain pineapple, reserving 3 T juice. Set both aside. In a large mixing bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla, mix well. In another bowl combine flour, baking powder, baking soda, and salt; gradually add to creamed mixture.

2) Drop by tablespoonfuls 2 inches apart onto greased baking sheets. Bake at 325 F for 17-20 minutes (Mine were done after 15 minutes) or until golden. Remove to wire racks to cool.

3) For frosting, combine confectioner's sugar with enough of the reserved pineapple juice to achieve spreading consistency. Frost cooled cookies. (Again, I skipped the icing.)

Cookie base

Ingredients:
2 sticks unsalted butter, at room temperature
1 cup packed dark brown sugar
½ cup granulated sugar
2 tablespoons corn syrup
1 teaspoon vanilla extract
1 large egg
2¾ cups all-purpose flour
½ teaspoon kosher salt
1¼ teaspoons baking soda

Directions:
1. Heat oven to 375° F. Line two baking sheets with parchment paper or aluminum foil.
2. With an electric mixer on medium-high, beat the butter, brown and granulated sugars, corn syrup, and vanilla for 3 minutes. Add the egg and beat until combined.
3. In a separate bowl, whisk together the flour, salt, and baking soda. Reduce mixer speed to low and slowly add the flour mixture to the egg mixture. Add ingredients from the variation of your choice.
4. Unless the directions for the variation state otherwise, form the dough into tablespoon-size mounds. Place on the prepared baking sheets, 2 inches apart. Bake until lightly browned at the edges, 12 to 15 minutes. Cool on the baking sheets for 5minutes. Transfer the cookies to wire racks. Cool completely.

To Make Now and Bake Later: When you mix a batch of cookies, double the recipe. Bake half the dough according to the recipe and divide the rest into 4 equal portions. Roll each portion into a log about 1 1/2 inches in diameter. Wrap each log in plastic, then place in a resealable plastic bag. To save yourself time and hassle, label the bag with the flavor, the oven temperature, and the baking time, adding 3 to 6 minutes to the regular oven time. Freeze the dough for up to 3 months. To bake, slice the frozen dough into rounds about 1/2 inch thick, making as few or as many as you would like. Bake on a parchment- or foil-lined baking sheet.

Yield: Makes 40 cookies

Nutrition per Serving: Calories 105(43% from fat); Fat 5g (sat 3g); Cholesterol 17mg; Carbohydrate 15g; Sodium 67mg; Protein 1g; Fiber 1g; Sugar 8g

Easy Thumb Print Cookies

Ingredients:
1 cup butter
½ cup sugar
2 cups flour
Jam for filling (about a ½ cup)

Directions:
1. Combine butter and sugar.
2. Add in flour gradually.
3. Roll into balls using about a teaspoon full of dough.
4. Press thumb into center of each cookie.
5. Fill center with a little jam.
6. Bake in 375° oven for 15 minutes or so. Makes about 4 dozen.

*Recipe from Kacie Mullally, who got it from Allrecipes.

Chocolate Oatmeal Cookies

1 1/3 cup oats
1/2 cup brown sugar
1/2 cup sugar
1/3 cup walnuts
1 cup chocolate chunks
1 1/3 cup flour mixed with 1 teaspoon baking powder, 1 teaspoon baking soda, 1/4 teaspoon salt

Mix above and add 1/2 cup melted butter or marg., 1 egg, 1 teaspoon vanilla

Mix together with hands until well blended. Roll into balls and bake on greased cookie sheet at 350/180 10-12 minutes

Makes 3 dozen