1/2 c. shortening
1 c. sugar
1 egg
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8 oz.) can crushed pineapple, drained

TOPPING:

1 tbsp. sugar
1/4 tsp. nutmeg

Cream shortening and sugar. Beat in egg. Gradually add the sifted dry ingredients. Drop by tablespoon on greased cookie sheet and add topping on each cookie. Bake at 375 degrees for 12 to 15 minutes or until brown.