2/3 c. butter
1 c. packed brown sugar
2 eggs
1/2 c. crushed pineapple, well drained
3 c. flour
1 tsp. baking soda
1 tsp. vanilla
1 tsp. baking powder
1/2 tsp. salt

Cream butter and sugar. Add eggs one at a time and beat well. Stir in pineapple and vanilla. Add flour sifted with soda, salt and baking powder. Shape into 2 rolls 2 inches in diameter and wrap in floured waxed paper. Place in refrigerator for 2 hours or overnight.

Cut in slices 1/8 inch thick. Bake on greased baking sheet at 375 degrees for 15 minutes or until slightly brown. Makes 5 dozen cookies.