3 c. flour
1/2 tsp. salt
1/2 c. cocoa

1 c. Crisco
2 c. packed brown sugar

2 eggs
2 tsp. vanilla

Beat well. Measure 1 cup sour milk and add alternating with flour mixture. Fold in 1 cup drained pineapple. Drop on greased cookie sheet about walnut size. Bake at 350 degrees for 10-15 minutes. This is a double recipe. Makes 100 medium size cookies.

FROSTING:

Blend 1 cup powdered sugar and 2 tablespoons pineapple juice. Frost while warm.