Recipe - Pineapple Muffin Cookies

1 cup Shortening
1 One half cup Sugar
1 Egg
1 cup Crushed pineapple with juice
3 One half cup Flour
1 teaspoon Baking soda
One half teaspoon Salt
One fourth teaspoon Nutmeg
One half cup Walnuts, chopped

A last minute substitute gave a new twist to an old Amish recipe for
raisin cookies. The cupboard was bare so leftover pineapple was substituted
for the raisins. Everyone preferred the pineapple version. (Editor's Note:
We called these Pineapple Muffins Cookies, because they came out big and
soft.)

Preheat oven to 350ø.

In a large mixing bowl, cream shortening, sugar and egg. When light and
fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into batter.
When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350ø
for 810 minutes. Cool on wire racks.

Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life,
Better Home and Gardens, Des Moines, IA.

Randy Shearer

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini