Pineapple Cookies
Ingredients
At a glance
Drop cookies
Makes
22 to 24 cookies
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3/4 cup confectioners’ sugar
- 1 tablespoon pineapple juice
- 1 tablespoon minced dried pineapple
- 1 1/2 cups all-purpose flour
- 1/4 cup plain low-fat yogurt
- 1/3 cup diced dried pineapple
Steps
Cream butter and sugar on medium speed until light, about 2 minutes.
Stir in pineapple juice and minced dried pineapple. Blend in flour and
yogurt to make a soft but workable dough.
Gather dough into a ball. Knead on a lightly floured board for 1 to 2 minutes. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Drop dough by heaping teaspoonfuls onto cookie sheets. Set 2 or 3 pieces of diced dried pineapple on the top of each cookie. Press them slightly into the dough so that they will not fall off after baking. Bake cookies in the center of the oven for 12 to 14 minutes, until golden on the bottom, but still pale on top. Cool on cookie sheets for 2 to 3 minutes, then gently transfer to wire racks to finish cooling.
Gather dough into a ball. Knead on a lightly floured board for 1 to 2 minutes. Wrap in plastic wrap and refrigerate for 30 minutes to 1 hour.
Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
Drop dough by heaping teaspoonfuls onto cookie sheets. Set 2 or 3 pieces of diced dried pineapple on the top of each cookie. Press them slightly into the dough so that they will not fall off after baking. Bake cookies in the center of the oven for 12 to 14 minutes, until golden on the bottom, but still pale on top. Cool on cookie sheets for 2 to 3 minutes, then gently transfer to wire racks to finish cooling.
Additional tips
Store: In an airtight container
Freeze: Yes
Mail: Yes
Freeze: Yes
Mail: Yes
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