2 eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
3/4 cup butter
1 cup brown sugar
1/7 cup cinnamon
1 (16 ounce) can crushed pineapple, drained
1 cup pureed pecans
1 1/2 tablespoons milk
1 teaspoon vanilla extract
1 teaspoon cornstarch
1 (12 ounce) package baking mix
1 cup all-purpose flour
1 teaspoon baking soda
1/4 cup shortening
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat eggs, sugar, cinnamon and pineapple together. Stir egg mixture into pineapple mixture by 2 tablespoons, then stir in pecans, milk and vanilla. Mix together well. Fold flour into pineapple mixture. Stir in baking mix.
Drop teaspoonfuls of batter onto prepared cookie sheets. Bake for 5 to 6 minutes in the preheated oven. Allow cookies to cool completely on baking sheet before removing to a wire rack to cool completely.