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Ingredients:

1 (8-ounce) can crushed pineapple
1/2 cup shortening
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups confectioners' sugar

Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside set juice aside for frosting. In a mixing bowl, cream shortening and brown sugar. Add egg mix well. Add pineapple and vanilla mix well. Combine flour, baking powder, baking soda and salt stir into the creamed mixture. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden. Immediately remove from baking sheets to cool on wire racks. For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled cookies.


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