Yield: 20 large cookies
½ cup butter
¾ cup sugar
½ egg
1 T vanilla extract
10 oz crushed pineapple (with juice)
¼ cup chopped pecans
1¾ cup GF all purpose flour
¼ tsp. salt
⅛ tsp. ground nutmeg
½ tsp. baking soda
1. Preheat oven to 350º. Grease two cookie sheets.
2. Cream butter, sugar, egg, and vanilla together.
3. Add crushed pineapple and chopped pecans. In a separate bowl, combine flour, salt, nutmeg, and baking soda and add to the mixture.
4. Drop by spoonfuls onto the cookie sheets and bake for 10-15 minutes, until browned and cooked through.
½ cup butter
¾ cup sugar
½ egg
1 T vanilla extract
10 oz crushed pineapple (with juice)
¼ cup chopped pecans
1¾ cup GF all purpose flour
¼ tsp. salt
⅛ tsp. ground nutmeg
½ tsp. baking soda
1. Preheat oven to 350º. Grease two cookie sheets.
2. Cream butter, sugar, egg, and vanilla together.
3. Add crushed pineapple and chopped pecans. In a separate bowl, combine flour, salt, nutmeg, and baking soda and add to the mixture.
4. Drop by spoonfuls onto the cookie sheets and bake for 10-15 minutes, until browned and cooked through.