1/2 c. butter
1 c. brown sugar
1 egg
1 tsp. vanilla
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3/4 c. crushed pineapple from 20 oz. can drained. Reserve syrup
2 c. flour

Blend shortening, sugar: then add all ingredients except pineapple and flour. Drain 20 ounce can crushed pineapple, reserving syrup for glaze. Measure 3/4 cup pineapple; add to mixture along with flour. Bake on greased cookie sheets at 350 degrees for 10 to 15 minutes. Glaze while still hot.

GLAZE:

1/2 stick butter
1 1/2 c. confectioners sugar
3 tbsp. pineapple syrup