Pineapple Drop Cookies

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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.

Ingredients

  • 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)

Method

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.

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Line a baking tray with parchment paper and drop (1 tbl spn or 1 heaped tsp) of batter on the sheet.

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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.

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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!

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Keep your cookies in an air tight container and enjoy 🙂

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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 🙂

 

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