My dad was the only one of his family to move more than 2 or 3 hours away from his parents, and so my sisters and I were the only cousins not to see our grandparents on a regular basis. One thing that I remember of our visits, from fairly early on–going back to the early 70’s, I think–was some sort of cookie, large, flat, and soft. I never knew exactly what they were, and I just thought of them as “those cookies we get at Grandma Smith’s house.” Years later I learned that they were pineapple cookies. (Grandma died in 1990, but she would have been 120 this August.) Grandma had a worn-out little cookbook, bound with one of those black coils; its blue cover was coming loose, and its pages were stained from years of use. I remembered the other day that it was called something like The Blue Star Mothers Cookbook, which suggests that all the recipes were submitted by women who had sons or husbands in the service during World War II. Grandma had at least a few recipes in there, and there was a recipe for pineapple cookies, but my dad says Grandma’s recipe was different, and we don’t know exactly where it came from. At the end of June we celebrated my parents’ fiftieth anniversary, with relatives from both families in attendance, including over half of the cousins on the Smith side. After one of the large casual dinners for the relatives, my mom brought out bags of her homemade cookies–five or six different types, including the pineapple cookies. When that particular bag was opened, at least one of my cousins happily exclaimed, “Grandma’s cookies!”
Grandma Smith's Pineapple Cookies Recipe
- ½ cup butter softened
- ½ cup white sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups flour
- ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 20- ounce can crushed pineapple drained
- ½ cup chopped walnuts or pecans
- Preheat oven to 375 degrees.
- Cream together butter and sugars.
- Beat egg and vanilla into creamed mixture.
- Mix together flour, baking soda, baking powder, and salt; stir into creamed mixture.
- Stir in pineapple and nuts.
- Drop rounded tablespoonfuls onto greased cookie sheet.
- Bake until light golden brown, about 12-15 minutes. (If the first tray turns out a bit crispy, reduce the baking time.)
These cookies can be fairly soft, so if you want to freeze them, do so on the cookie sheet before bagging them. Makes 2-3 dozen.