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Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
Maraschino cherries, halved
Brown sugar for sprinkling
Directions:
Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and sugar until light and fluffy.
Add the egg and vanilla extract, mixing until well combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing thoroughly.
Gently fold in the crushed pineapple until evenly distributed.
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, ensuring they are spaced apart.
Press a halved maraschino cherry into the center of each cookie and sprinkle lightly with brown sugar.
Bake in the preheated oven for 10-12 minutes, or until the edges turn lightly golden.
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Prep Time: 20 minutes | Cook Time: 10-12 minutes | Total Time: 30-32 minutes
Calories: 120 kcal per cookie | Servings: 24 cookies
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