PINEAPPLE COOKIES

Steps:

• Preheat oven to 400°F.
• In large mixing bowl, beat shortening for a minute or two, until fluffy-ish, scraping edges. Add both sugars to bowl and beat until light and fluffy. Beat in eggs and vanilla.
• In a separate large mixing bowl, sift together flour, baking soda, baking powder, and salt.
• Add pineapple in its juice alternately with flour mixture to creamed sugar mixture, beating slowly. Scraping sides and bottom of bowl as needed.
• Scoop out onto baking sheets lined with parchment paper, I use a medium size cookie scoop. Bake in preheated oven for 10 minutes or until cookies are very lightly brown around edges. The bottomes should be a golden brown color. Remove immediately to cooling racks.
• Store in a sealed container for up to 5 days. When placing in your storage container, place wax paper between layers or they will stick together because these cookie soften up to a cake like cookie after going in a container with lid on.
• NOTE: My old oven took longer to bake these, about 15 minutes. My new oven, on convection setting, only took 10 minutes.