1/2 cup butter, softened
1/2 cup milk
6 egg yolks
4 teaspoons vanilla extract
1/4 cup brown sugar
1 cup crushed pineapple
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup butter or margarine, diced
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 tablespoons brown sugar
1/2 teaspoon lemon zest
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheet.
In a large bowl, cream together the butter, milk, eggs and vanilla until smooth. Beat in brown sugar, pineapple and flour. Mix in brown sugar, lemon zest and pecans. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Just made this for Easter, and I must admit it didn't compare to my favorite guacamole;) but it was well worth trying. There were a couple of changes I made, and I would definitely make again: 1) I used 2 sweet potatoes instead of one package of, and I lacked both sweet and spicy pheasant seasoning.2) I used two packages of Swiss chard split into chunks when cooking. I neglected to take into account the vinegary part (which is why my potato chips did not resemble wreaths of shaved Cheddar). It was a tidy snack and I would do it all over again.
We made this last night for Easter, and it was very popular. Love that it in my life too.
⭐ ⭐ ⭐ ⭐ ⭐