HAWAIIAN PINEAPPLE COOKIES

“The other day, I received one of the best Christmas cards ever from my dear friends in Battle Creek, Michigan, Marilyn and John Doty. Back in my Junior High and High School days, I spent countless hours hanging out at the Doty house (mostly in their basement) with their son, Adam.  As a result, there were countless days that the Doty’s received the company of an extra boy named Dave (I used to spell it ‘Dav,’ even though it was always pronounced ‘Dave,’ long story, but they did not seem to mind).  Any who, earlier this week, we got this great Christmas card from the Dotys, which included a cookie recipe, along with a story.  Years ago, they had gone on a trip to Mexico and met a cookbook author, who in turn introduced them to this delightful recipe for Hawaiian Pineapple Cookies.  A Christmas card, a cookie recipe, and a story all in one envelope, now that’s a Holiday Hat Trick in my book!

Delicious sugary pineapple will dance on your tongue, as you bite into these tasty morsels. Close your eyes and imagine yourself in a warmer locale, as you taste the goodness.  Ah, Christmas magic, indeed.  Thank you, Marilyn and John.  With much love always, Dave.”

½ cup Butter

½ cup Sugar

½ cup Brown Sugar

1 Egg

Zest from 2 Lemons

2 cups Flour

1 teaspoon Baking Powder

½ teaspoon Baking Soda

¼ teaspoon Salt

8 ounces Crushed Pineapple, well drained (don’t miss this point, you need to drain these bad boys)

1 cup White Chocolate Chips

 

Preheat oven to 375 degrees.

Cream the butter, sugar, and brown sugar.

Mix in the egg and zest from 2 lemons.

Mix in the flour, baking powder, baking soda, and salt.

Mix in the crushed pineapple, which has been well drained.

Stir in the white chocolate chips.

Drop Tablespoon sized balls of dough onto aluminum foil lined baking sheets.

Bake cookies for 12 minutes, but check after 10 minutes, because these cookies will really brown up on their bottoms. The cookies should be golden brown on the top, when finished baking.

 

Makes about 32 cookies.

Revised Source: “Hawaiian Pineapple Cookies” from “Book of Great Cookies” by Maida Heatter by way of Mexican cookbook author Diana Kennedy by way of my good friends Marilyn and John Doty.