1 1/2 cups sugar
1 cup shortening
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 8 oz can of crushed pineapple, undrained
Preheat oven to 350 degrees.
Cream sugar and shortening.
Combine flour, baking powder, baking soda and salt.
Add eggs and vanilla to creamed sugar.
Slowly add flour until moistened.
Stir in pineapple.
Drop on cookie sheet. I started with a small scoop and they were like scones but moved to a larger scoop and the texture changed.
Bake the small ones of 15 minutes and the larger ones for 18 - 20 minutes.
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