Note: this was posted before becoming a gluten-free blog. Contains gluten.

Oh sweet goodness.

You got me.

Am I the only one who’s never heard of a pineapple cookie? Figured.

Just imagine a super moist scone that’s light + fluffy and with just the right amount of sweetness, x10. They’re that good.

I almost attempted to make a gluten-free version, but after sneaking a bite(s), I was ruined. I don’t think anything can compare – the gluten-free version will just have to wait.

I have to thank Melissa over at IS•LY | I Still Love You for sharing this recipe with me! Have you met Melissa? You should really go say hi, she’s the queen behind the sewing machine. Melissa and I met at Alt Summit where we talked for hours and practically became instant friends. I mean, she shared this recipe with me, she’s obviously running with the cool crowd.

Melissa, if I lived closer, I’d bring over a big batch right this very second. I have a feeling your hands are a bit tied, new baby and all. Just a guess.

Pineapple Cookie Recipe

Ingredients

• 3/4 cup shortening – for a healthier version: half butter + half applesauce
  
• 1 cup sugar
• 2 large eggs
• 1 cup crushed pineapple – next time, I may add more pineapple
• 3 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• cinnamon + sugar for sprinkling – optional, but recommended

{Created/Photographed by With Style and Grace}