Baking Time
8 - 10 minutes |
Oven Temperature
375° F |
Pan Size
Cookie Sheets |
1-1/2 cups sugar
1/2 cup margarine or butter, softened
1/2 cup sour cream
1 egg
1 teaspoon vanilla
1 can (8-/14 oz) crushed pineapple, undrained
3-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Cream Cheese Frosting:
1/2 cup butter or margarine, softened
1 - 3 oz. pkg cream cheese
1 teaspoon vanilla
1-1/2 cups powdered sugar
Beat sugar, butter, sour cream, egg and vanilla in large bowl until light and fluffy. Add can of crushed pineapple including the juice; stir. Add dry ingredients, stir until thoroughly mixed.
Drop dough by teaspoonfuls about 2 inches part onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet and place on sheet of aluminium foil to cool.
For the frosting, beat the butter, cream cheese and vanilla until smooth. Add the powdered sugar and continue beating until smooth. Frost the cooled cookies. Makes over 6 dozen cookies.
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