Aunt Mary’s Pineapple Drop Cookies 
yield 3 to 4 dozen
prep time 15 Min
cook time 15 Min
Ingredients:
1 c margarine (her recipe says oleo, lol)
1 c brown sugar
1 c white sugar
2 lg eggs
1 c crushed pineapple, do not drain (reserve two tablespoons for frosting with both liquid and pineapple; 8 oz can)
1 tsp vanilla extract
4 c all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c chopped walnuts
PINEAPPLE BUTTERCREAM FROSTING:
1/2 c butter (one stick)
2 c powdered sugar
2 Tbsp pineapple reserved from the can
1 tsp maple syrup
Directions:
Reserve 2 Tbsp of pineapple from the can for frosting.
Preheat your oven to 350°F.
In a large mixing bowl, cream your butter with brown and white sugar.
Add your eggs, pineapple, and vanilla.
In another mixing bowl, blend your flour, soda, baking powder, and salt.
Gradually add the dry ingredients to the wet.
Fold in your nuts.
Drop by spoonfuls on a lined cookie sheet with parchment paper. Bake for 12 to 15 minutes or until they start to brown. Let cool on a cooling rack.
Make the frosting by mixing all of the ingredients together.
After your cookies are cooled, frost a little or a lot!
These cookies stay soft and are absolutely heavenly. The amount you get depends on whether you want them big or tiny. If you want, there is no need for a mixer on any part of this recipe.
Recipe courtesy of Just a Pinch.com