1 c. brown sugar
1 c. white sugar
1 c. shortening
2 eggs
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
4 1/2 c. flour
1 tsp. vanilla
1 (20 oz.) can crushed pineapple

Mix all the ingredients together one at a time. Drop by teaspoons on greased cookie sheet. Bake 15-20 minutes at 350 degrees.

Recipe originated: Mrs. Thelma Reed (1906-1980), Fremont, Ohio.