2 c. sifted flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. vanilla extract
3/4 c. crushed pineapple
1/2 c. shortening
1 c. brown sugar
1 egg

Sift flour, baking powder, baking soda, and salt together and set aside. Drain pineapple thoroughly. Save pineapple syrup to use later on. Start oven at 325 degrees and grease 2 cookie sheets. Work shortening until soft. Add brown sugar gradually and continue working until mixture is creamy. Beat the egg in vigorously, add drained pineapple and vanilla extract. Last of all, stir in flour combination. Drop batter from a teaspoon onto cookie sheets, placing cookies about 2 inches apart to allow for spreading. Bake 18-20 minutes or until golden. Remove from pans, and when cool, cover tops with this glaze: stir 2 tablespoons pineapple syrup into 1 cup confectioners sugar smoothly. Makes 3 1/2 dozen of the best pineapple cookies you ever set tooth to.