1 (8 3/4 oz.) can crushed pineapple
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
3/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light brown sugar, firmly packed
1 egg
1 tsp. vanilla extract

GLAZE:

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

Drain pineapple, reserving liquid. Reheat oven to 400 degrees. Lightly grease cookie sheets. Sift flour with baking powder, baking soda, and salt; set aside. In large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light.

Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Stir in flour mixture until well combined. Drop by rounded teaspoonfuls, 2 inches apart onto prepared cookie sheets.

Bake 8 to 10 minutes or until golden brown. Remove to wire rack, cool partially.

Make glaze, combine sugar and pineapple juice until smooth. Spread tops of cookies with glaze while they are still slightly warm. Makes about 3 1/2 dozen cookies.