Ms. Jane Wright’s Pineapple Cookies (Top Secret!)

Okay, so these are pretty much the only things Mom can make without making the whole kitchen smell like burning—trust me, they are amazing! I’ve seen Dad eat entire batches of them in an hour!

What You’ll Need:

-6 tablespoons of room temperature butter

-6 tablespoons of applesauce

-1 cup of sugar (plus extra for sprinkling!)

-2 eggs

-1 1/4 cups of canned pineapple (don’t drain it!)

-3 cups of flour (regular white flour or whole wheat)

-1 teaspoon of salt

-1/2 teaspoon of baking soda

-1 teaspoon of cinnamon (plus extra for sprinkling!)

-1/2 teaspoon of nutmeg

What to Do:

1. Start by preheating your oven to 375°F. Line a baking sheet with parchment paper. (Remember, parchment paper is not the same as wax paper! You don’t want to smoke up the kitchen!)

2. Mix up the butter, applesauce, sugar, and eggs in a big bowl. Add in your pineapple now. You can use a hand mixer, or you can do it by hand.

3. In a separate bowl, mix up the flour, salt, baking soda, and spices.

4. Mix the wet stuff with the dry ingredients, and make sure it’s well combined. It will look sort of gloopy and sticky, but that’s okay.

5. Use two spoons to make golf ball–sized cookie balls on your baking sheet. They will spread and puff up in the oven, so leave about 2 inches between them.

6. Sprinkle a little (or a lot!) of leftover cinnamon and sugar over the top of the cookies.

7. Bake them for 10–15 minutes. They will be light brown on the bottom when they’re ready.

8. You know the rest—eat them up! Mom always tells me to wait and let them cool before I eat them, but who are we kidding here? Warm cookies are the best.