We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Monday, March 15, 2010

Cookie Recipe #72 - Pineapple & Vanilla Chip Drops

This is a soft cookie with bits of pineapple, niblets of pecans and vanilla chips sprinkled throughout. These remind of a cookie my Mom made when I was still at home that had pineapple and nuts in it.

Ingredients: 1 cup (2 sticks)butter, softened, 1 cup granulated sugar, 2 eggs, 1/2 teaspoon vanilla, 1 can (8 ounces) crushed pineapple, with juice, 3 1/2 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon ground cinnamon, 1/2 teaspoonn salt, 1/4 teaspoon ground nutmeg, 1 cup chopped pecans, 1 2/3 cups (10 ounce package)vanilla milk chips.

Instructions: Preheat oven to 350 degrees. In large mixing bowl, beat butter and sugar until blended. Add eggs and vanilla, then pineapple and juice. In small bowl, combine flour, baking soda, cinnamon, salt and nutmeg. Gradually add to butter mixture, mixing well. Stir in pecans and vanilla milk chips. Drop by tablespoonfuls onto ungreased baking sheets.

Bake 10-12 minutes or until lightly browned around edges. Remove from oven and allow to cool for a minute before transferring to cooling racks. Makes about 5 dozen cookies.

"Hershey's Homemade" published by Hershey Foods Corporation in 1991.

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