2/3 c. butter
1 1/4 c. brown sugar, packed
2 eggs
1 (15 1/4 oz.) can pineapple, very well drained, reserving juice
1 tsp. baking soda
1 tsp. baking powder
1 tsp. vanilla
1/2 tsp. salt
2 1/2 c. all-purpose flour
1/2 c. chopped nuts

Cream butter with brown sugar; add eggs and beat until fluffy. Stir in the pineapple, soda, baking powder, vanilla, and salt. Mix well. Add the flour. Stir in nuts. Drop by small spoonfuls on greased baking sheet. Bake at 375 degrees for 10 to 12 minutes. Cool cookies. Drizzle with glaze. Top with candied pineapple or cherries.

GLAZE:

6 tbsp. butter
1 1/2 c. powdered sugar
3 to 4 tbsp. pineapple juice

Brown butter in saucepan over medium heat. Stir in powdered sugar and enough reserved pineapple juice to make a smooth drizzle.