Today, I felt like cooking.
I went to my collection of recipes that I have tried and decided to keep. I went with some pineapple cookies. I checked the cupboard and found I didn’t have any pineapple.
No matter. I’d make it with canned peaches instead.
I go the recipe for the cookies from Kankakee Woman’s Club Cook Book. The book came from Nancy, my next door neighbor, who helped her mother put the cookbook together. It was published in 1962, and to someone on the other side of the hippie movement, the food is fascinating. It’s like watching Mad Men.
Here is the original recipe:
[ Submitted by Mrs. Leslie Hawkins, p. 116]
1/2 cup shortening
1/2 tsp. vanilla
1 3/4 cup flour
1 tsp baking powder
1 tsp baking soda (Scant)
1/2 tsp salt
1 cup (8 oz) crushed pineapple
1/2 cup crushed nutmeats (if desired)
1 cup light brown sugar
1 beaten egg
Drop by teaspoons on cookie sheet. Bake [ 10 to 12 min. 350].
You’ll notice there are not much direction. That’s the other thing about this cookbook — it was written for people who were familiar with housekeeping. Certain things were understood about cooking and ingredients. This recipe is not so bad, but some of them I have to read several times to make sure that I haven’t missed any instruction. Here’s how I put everything together:
Soften the butter (which I use as the ‘shortening’) in the microwave if it isn’t soft already. Mix the butter, vanilla, brown sugar and egg in a bowl.
Mix the dry ingredients — the flour, baking soda and powder and salt — in another bowl.
Mix the dry ingredients into the wet ingredients. The dough will be stiff.
Drain the liquid and mix in the pineapple. The dough will be much, much looser now. Plop tablespoonful on a baking sheet (I put parchment down — less clean up). Place them far apart — they spread. Bake for about 15 minutes (I tend to make them large). The cooled cookies with be soft and cake-like.
Having made it with peaches and pineapple I can say that pineapple works better. Either tastes good, but the peaches come out wet (though that might have to do with the fact that I added all the peaches in a 15 oz can). I don’t know what the pineapple version would taste like iced.
Let them cool until firm and ice.
The icing recipe is from my own family.
Aunt Bette’s Cream Cheese Icing
1 pkg 3 oz cream cheese frosting
2 TBS Light Corn Syrup (Lyle’s golden Syrup)
2 1/4 cup sifted confectioner’s sugar
1/2 tsp vanilla
Mix till blended: cream cheese and corn syrup
Gradually stir in confectioner’s sugar (use electric mixer) ’til smooth.
Enough icing for a very small cake.
I substituted Lyle’s Golden Syrup for the corn syrup. It gave it a slightly different taste. I also cut the recipe in half, but it wasn’t really enough for all the cookies.
The cookies are good iced or not. They are certainly sweeter when iced. In fact, I’m not convinced that the dough itself wouldn’t make delicious cookies on it’s own.