Hello readers! Thankyou for all your love on my last post. I’m back with more cookies in today’s post- Pineapple cookies with a crunchy outside but a soft chewy texture from inside. If you nailed the last recipe, this one should be easy for you as it is only slightly different.
- Pineapple (crushed, with juice) 1/2 cup
- Shortening (melted) 1/2 cup
- Brown sugar 1/2 cup
- White sugar 1/2 cup
- Egg 1
- All purpose flour (Maida) 2 cup
- Baking powder 1 tsp
- Baking soda 1/2 tsp
- Salt 1 tsp
- Vanilla essence 1 tsp
- Pineapple essence 1 tsp
- Milk 3-4 tbl spn (if needed)
Sieve the flour, baking powder and baking soda together. Add salt to it and keep aside.
In a bowl add melted shortening, salt, brown and white sugar, egg, vanilla and pineapple essence and blend with an electric blender till it reaches a creamy consistency.
Add mashed pineapple to it, along with the pineapple juice and then the flour mixture. Mix with a spatula using the cut and fold method. But do not overdo it. If you find the mixture is too thick and becoming difficult to mix you may add 2-3 tbl spn of milk.
Your cookie batter is ready.
Line a baking tray with parchment paper and drop (1 tbl spn or 1 heaped tsp) of batter on the sheet.
Bake for 15 minutes at 180 degree C (350 degree F).
When it’s ready, take it out and let it rest for 5-7 minutes. Then slowly remove it on a rack, so both the sides can air out and your cookie doesn’t get soggy.
If you would like the outer texture to be more crispy, you can always bake for another two minutes. Your cookie is all ready and good to go!
Keep your cookies in an air tight container and enjoy 🙂
The reason I love cookies so much is because they are the easiest sweet little delights that you can munch on anytime you like. A cookie jar also makes for an excellent gift, not to mention that your little ones will absolutely adore them!
That’s it for today, I’ll be back with more. Happy Cooking 🙂