1 can (8 3/4 oz.) crushed pineapple
2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light brown sugar
1 egg
1 tsp. vnailla

GLAZE:

4 c. sifted confectioners' sugar
3-4 tbsp. liquid from pineapple.

1. Drain pineapple, reserving liquid.

2. Preheat oven to 400 degrees. Lightly greased cookie sheets.

3. In large bowl, with electric mixer or wooden spoon, cream shortening with sugar until light.

4. beat in egg and vanilla until light and fluffy.

5. Add drained pineapple. Mix well.

6. Stir in flour, baking powder, baking soda and salt until well combined.

7. Drop by teaspoonfuls onto prepared cookie sheet.

8. Bake 8-10 minutes or until golden brown. Remove to wire rack. Cool partially.

9. Meanwhile, make glaze. In medium bowl, combine confectioners' sugar with pineapple liquid. Stir until smooth.

10. Spread tops of cookies with glaze while they are still slightly warm. Makes about 3 1/2 dozen.

Mt. Vernon