Tasty Tuesday: Cranberry Pineapple Drop Cookies…

30 Jul

So as some of you may know I recently baked over 20 dozen cookies in two days (Hey, apparently I must’ve been a baker/chef/something similar in a past life) as my in-laws were coming.  I bake the cookies because they love them, but it also started as a way to get in good with the family. (I will admit it, they love me!)  However, this is a recipe I tried from JoAnne Fluke.  I love all of her recipes that I’ve tried, so I decided to try a fruit cookie, which normally I’m not crazy about.  However, something about these made me want them.

the cookie dough!

the cookie dough!

To me, the cookies need the big sugar (you will see what it says in the ingredients below) and they taste sweet, but not too sweet!  Somewhat similar to a less sweet cheesecake to me.  So without further delay, here is this super delicious recipe!

Cranberry Pineapple Drop Cookies                      Yield: Approx 6 dozen cookies

Do not preheat your oven – this cookie dough must chill overnight before baking.

Ingredients:

  • 2 Cans (8ounces net weight for each can) crushed pineapple
  • 1 cup salted butter, softened
  • 2 cups white granulated sugar
  • 8 ounces sour cream
  • ½ teaspoon pineapple extract (or substitute vanilla extract)
  • 1 and ½ teaspoons vanilla extract
  • 1 teaspoon salt
  • 3 teaspoons baking powder (that’s 1 Tablespoon)
  • 1 teaspoon baking soda
  • 3 large eggs
  • 3 cups sweetened dried cranberries (or flavored cranberries like cherry)
  • 5 cups flour (pack it down when you measure)
  • 2 cups chopped pecans (or any other nut you like) (optional)

 

1 cup white sugar in a small bowl for rolling dough balls.

Note: Using an electric mixer to make these is best.  Also the decorator sugar with large crystals works best if you can find it to roll the dough balls in.

 

Directions:

  1. Open the can of crushed pineapple and dump it in a strainer, it needs to drain while you start the cookie dough.
  2. In a large bowl, mix softened butter with the sugar until they’re light and fluffy.
  3. Add the sour cream and mix well.
  4. Mix in the pineapple and vanilla extract, salt, baking powder and baking soda.
  5. Add the eggs, one at time mixing after each addition.
  6. Pat the drained, crushed pineapple down in the strainer to get out all the juice. You can eve pat it dry with a paper towel. When it’s juice-free as you can get it, add it to your cookie dough and mix it in.
  7. Mix in the sweetened dried cranberries.
  8. Add the flour in one-cup increments, mixing after each additiona.
  9. Mix in the chopped nuts and mix well (optional).
  10. Cover your cookie dough with plastic wrap, pressing it down on top of the dough in your bowl. Refrigerate overnight.
  11. When you’re ready to bake the next day, preheat your oven to 350 degrees F, rack in the middle position.
  12. Use a teasppon to scoop out enough dough to make a ball that’s 1 inch in diameter. Drop the dough ball into the sugar in the bowl and roll it around with your fingers until its coated. Then place it on a greased cookie sheet, 12 cookies to a sheet.
  13. Use a flat blade of a metal spatula to flatten cookies on sheet (may have to spray spatula – I used a fork)
  14. Bake the cranberry pineapple drop cookies at 350 degrees F for 15-18 minutes or until nicely golden on top (mine took 17 minutes).
  15. Let them cool for two minutes on the cookie sheet and them remove to completely cool on a wire rack or another sheet.

Source: JoAnne Fluke’s Lake Eden Cook Book – Hannah Swensen’s Recipes from the Cookie Jar

my finished cookies!

my finished cookies!

Enjoy!

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