Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Frosted Pineapple Cookies
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- #85881
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2/3 cup margarine, softened
1 1/2 cup firmly packed brown sugar
1 can (20 ounce size) crushed pineapple, well drained, reserving liquid
1 teaspoon vanilla extract
2 eggs
2 1/2 cups flour
1 teaspoon soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
Browned Butter Frosting
2 cups powdered sugar
6 tablespoons butter
3 tablespoons reserved pineapple juice (more if needed)
directions
Heat oven to 350 degrees F. Lightly grease cookie sheets.
In a large bowl, beat the margarine and brown sugar until light and fluffy. Add pineapple, vanilla and eggs. Mix well.
Lightly spoon flour into measuring cup level off. Add flour, soda, baking powder and salt. Mix well. Stir in walnuts. Mix the wet and dry ingredients together.
Drop 2" apart onto greased cookie sheet. Bake at 350 degrees F for 8-12 minutes until brown. Immediately remove from cookie sheet.
For Frosting: Place powdered sugar in small bowl.
Heat butter in heavy skillet over medium heat until brown stirring frequently. Pour into powdered sugar, stir adding enough pineapple liquid for desired spreading consistency.
Frost cooled cookies.
added by
3115aveg
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
I decided to use fresh pineapple which I sliced extremely thin (just like crushed) and I used chopped pecans instead of walnuts. I think because the pineapple wasn't completely dry, it made the batter too runny and I knew before I made the first batch, that it wasn't going to work. The cookies came out like a thin cake - lol I added about 1/2 cup of flour and tried again and this time they retained shape better but they still spread out too far, so I ended up making the rest in a cupcake pan. The cake and frosting were delicious, but this recipe needs a little adjusting to get it right.