• 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup vegetable oil
  • 1 tsp vanilla
  • 1 Tb lemon juice
  • freshly grated zest from 1 large (or 2 small) lemons
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed pineapple, with juice
  • 3-1/2 cups flour
  • 2 cups powdered sugar
  • 1 medium medium orange, zested and juiced


  • Preheat oven to 350 degrees. Whisk flour, salt, baking powder, and baking soda together in a medium bowl.
  • Combine sugar, egg, oil, vanilla, lemon juice, and zest. Whisk until smooth. Stir in half of the flour, mix until just combined, repeat with the pineapple and juice, and finishing with the other half of the flour. Scoop onto parchment paper lined baking sheet by tablespoonfuls (no bigger!). Bake 10-12 minutes, until just barely starting to brown on the bottom edges.  Remove from baking sheet and cool on a wire rack before glazing.
  • Whisk together the orange zest, 2 cups of powdered sugar, and 2 Tb of orange juice. If the glaze is too thick, add another Tb of orange juice. When the cookies are completely cooled, dip the tops in the glaze and return to the wire rack to set. Store in an airtight container. (These cookies are best eaten the same day or next day, they start to get kind of soggy if you let them sit too long. You can also freeze unglazed cookies if you aren't going to eat them all right away!)
  • I'm more than a little obsessed with citrus zest. Lets be honest, it makes just about everything better! Sure, you could make this glaze with just orange juice, but it wouldn't be nearly as pretty. And you could skip the lemon zest in the cookie, but then you'd miss the extra tart edge it gives to the pineapple. That zester of mine just might be my favorite kitchen tool. Next to my favorite spatula. :)
  • Read more please visit : dimplesanddelights.blogspot.com

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