1 c granulated sugar
1 c light brown sugar
1 c shortening
2 large eggs
1 1/2 tsp vanilla extract
1 20oz can of crushed pineapple drained
4 c ap flour
1/4 tsp salt
1 tsp baking soda
Preheat oven to 350 degrees F. Line a baking tray with parchment and set aside.
Cream together in the bowl of a stand mixer using the paddle attachment, shortening, and sugars until light and fluffy. Add in eggs and vanilla extract until combined.
Mix in pineapple and combine.
Slowly add flour, salt, and baking sofa and mix until dough comes together.
Chill in refrigerator for 30-45 minutes.
Drop by heaping tablespoons onto parchment lined baking sheet. Make sure at least 2" apart on tray. Bake for 14-20 minutes until edges start to brown.
Cookies are delicious right then and there, but truly are even better the next day! Enjoy!
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