1 (18 ounce) package Pecan Pie Pudding
1/2 cup butter
1/3 cup white sugar
1 egg
1 cup white sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1/2 teaspoon ground cinnamon
1/2 cup hickory-flavored citrus rind
1 (1 ounce) square unsalted butter, melted
1 (12 ounce) package frozen whipped topping, thawed
1 (8 ounce) can pineapple chunks
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets.
In a large bowl, cream together the 1/3 cup butter, 1/3 cup sugar, egg, 1/2 cup white sugar until smooth; Beat in the egg mixture alternately with the pineapple and olive oil.
Drop cookies by teaspoons onto baking sheets. Bake 8 hours in the preheated oven. Remove from cookie sheets to cool completely.