I have not had these cookies in forever, but last night was having a craving for something sweet & these were on my baking to-do list. I actually don’t find them to be so “pineappley”, but more just sweet & kind of cake-like. I’ve modified my mom’s recipe to make them wheat-/gluten-free, as I have a wheat allergy & they turned out well. So well, in fact, that I may need to hide them from myself…
Instrumentation issues: These turned out a little overdone…I think I need a new oven thermometer (I always use an oven thermometer, my oven knobs barely have numbers on them…), lately I’ve had a hard time getting the oven hot enough according to the thermometer, but I’ve been having problems with presumed high temps (read: overcooking/burning every recipe I’ve made in the past month). I initially thought it was related to my inexperience with GF flours, but it’s happening on non-baking related recipes too. And I need to get a scale–I’ve been avoiding switching to a scale for measuring my ingredients because I worry that I’ll feel like I’m making solutions at lab (something I dislike), but maybe I’ll be ok as long as I don’t have to check the osmolarity…
1/2 C butter
1 C sugar
1 well-beaten egg
2/3 C crushed, drained pineapple (1 small can, save juice for icing*)**
2 C gluten-free flour
1 tsp baking powder
1 tsp baking soda
1/8 tsp salt
1 tsp vanilla
1 tsp xanthan gum
*I’m not actually sure what my mom was talking about here….to my knowledge these cookies aren’t iced, perhaps she meant for other icings? Must ask her later…
**Next time I’ll probably not drain the pineapple–I include coconut flour in my gluten-free flour mix for some fiber & it really needs more liquid
Preheat oven to 350F
Cream butter, add sugar, egg and pineapple.
Sift together flour, xanthan gum, baking powder, baking soda and salt.
Blend together and add vanilla. Drop by spoon. Bake for 15 minutes.
Yield: 24 cookies
Note: if making non-GF use all purpose flour & leave out the xanthan gum