1 cup butter
1 1/2 cups all-purpose flour
1 cup white sugar
1 cup packed light brown sugar
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon lemon zest
1 teaspoon lemon zest
1 cup chopped walnuts
1 (8 ounce) can crushed pineapple, drained
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter, brown sugar, white sugar and brown sugar until smooth. Stir in the egg, vanilla and lemon zest. Mix in the lemon zest, lemon zest and pineapple; stir until well blended. Drop by the rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until edges are light brown. Cool on baking sheet before removing to a wire rack.