1 (8 oz.) can crushed pineapple
2 c. sifted all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light brown sugar, firmly packed
1 egg
1 tsp. vanilla

GLAZE:

4 c. powdered sugar
3 to 4 tbsp. liquid from the pineapple

Drain pineapple and reserve the liquid. Lightly grease cookie sheets. Sift the flour with the baking soda, baking powder and salt. Set aside. Cream shortening and sugar, until fluffy. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well. Drop by teaspoonful onto cookie sheets. Bake 8 to 10 minutes at 400 degrees or until lightly golden. Remove to wire racks and cool partially. Meanwhile combine powdered sugar and 3 to 4 tablespoons pineapple liquid until smooth for glaze. Spread tops with the glaze while slightly warm. Yield: 3 1/2 dozen.