Drain 2 (8 ounce) cans of crushed pineapple. Cream 3/4 cup soft butter, 1/2 cup brown sugar and 1/2 cup white sugar. Beat 1 egg and 1 teaspoon vanilla. Add pineapple also 1 cup shredded carrots, 1 cup chopped walnuts and 1 cup raisins.

Combine 1 1/2 cups flour, 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/2 teaspoon baking powder and 1/4 teaspoon salt; mix into pineapple mixture. Drop by tablespoon onto greased cookie sheet. Flatten tops. Bake at 375 degrees for 15-20 minutes. Makes 3 dozen.