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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 5 |
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Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by Toldeda Shutt Ingredients:
1/2 cup butter |
1 cup light brown sugar, packed |
1 egg |
1 teaspoon vanilla |
3/4 cup crushed pineapple, undrained |
2 cups flour, sifted |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1 teaspoon salt |
1/2 cup seedless raisin |
Directions:
1. Cream butter until light and fluffy.
2. Gradually add sugar and beat well.
3. Beat in egg and vanilla.
4. Stir in pineapple, sifted dry ingredients and raisins.
5. Drop by teaspoon onto greased cookie sheet.
6. Bake at 375 degrees for 12 minutes or until brown.
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