1 c. Crisco
2/3 c. brown sugar
1 c. white sugar

Cream these 3 together well. In another bowl beat 2 whole eggs and 1 tablespoon vanilla and dash of salt. Beat well and add to the first 3.

Drain one large can of crushed pineapple, save liquid. Pour pineapple over rest of mixture, stir well. Then add almost 3 cups flour, 1 teaspoon baking soda and 2 teaspoons baking powder. If too dry add pineapple juice. Drop by teaspoonful on slightly greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes.