Soft Pineapple Cookies Frosted

1 can (8 ounces) crushed pineapple

½ cup butter softened

1 cup packed brown sugar

1 egg

1 tsp. vanilla extract

2 cups Eleanor’s Baking Flour (11 oz.)

¾ tsp baking powder

1/8 tsp. baking soda

¼ tsp. salt

1 ½ cups powdered sugar (or you can use two serving size spoonfuls of buttercream frosting)

Drain pineapple, reserve the juice for frosting.  In a mixing bowl cream softened butter, brown sugar and egg until fluffy.  Add pineapple and vanilla.  Mix well.  Combine Eleanor’s Baking flour, baking powder, baking soda and salt.  Mix into the creamed mixture.

Drop by spoonful 2 in. apart onto greased baking sheet.  Bake at 350 degrees for approximately 12 min. until light golden brown.  Remove to wire racks to cool.

Frosting:  In a small bowl combine powdered sugar and 3 T. of pineapple juice.  Stirring until it is the consistency of a smooth glaze.  Frost Cookies.  Make about 28 cookies.