Pineapple cookies. Photo by Megan Lumley.
When my siblings or nieces or nephews visit I like to make something my mom made for them. This time my niece Megan, all grown up with her own family, husband Sean, and two little girls, came to visit. I knew what my mom (known as “DeeDee”, the name Megan, the first grandchild, dubbed her) used to make for Megan — Pineapple Cookies. You aren’t likely to find a recipe for them because my mom made them up as she did most of her recipes.
When Megan saw the cookies, her eyes lit up and she grabbed one and recalled: “DeeDee would keep these in the freezer and when I went to her house I would eat them straight from the freezer.”
I said: “Would you like me to put some in the freezer for you?”
She replied: “Would you?”
It’s comforting to have memories of food made especially for you by someone who loved you unconditionally. Do you have any foods like that? Do you have people like that in your life? Maybe you are the person who makes the memories and gives the unconditional love. Giver or receiver, it’s all good.
Creating more memories with Aunt Barb, Megan, their two girls, Riley (left) and Kiera (right), and our son, Patrick.
DeeDee’s Pineapple Cookies
By Lois Garneau
Freezes well, but don’t be surprised if they are all gone from the freezer when you go to get them.
- 1 cup shortening (note, this means Crisco, do not make substitutions)
- 2 cups sugar
- 2 eggs
- 1 can crushed pineapple (large can), drained, reserve juice
Cream together the above ingredients, to that, add:
- 4 cups flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
Mix well, Bake at 350 degrees for about 15 minutes depending on your over.
Frost the cookies either while warm for a glaze or when cool for more traditional frosting.
Frosting: 1 cup confectioner’s sugar and 1/4 cup melted butter. Blend well and use the juice from the pineapple to soften to desired consistency.
Barbara Garneau Kelley 