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Pineapple Puffs
Nb persons: 0
| 1 1/2 c. | sugar |
| 1/2 c. | butter, softened, |
| 1/2 c. | sour cream |
| 1 | egg |
| 1 | 8 oz. crushed pineapple in juice, undrained |
| 3 1/2 c. | flour |
| 1 tsp. | baking soda |
| 2 tsp. | vanilla |
| 1/2 tsp. | salt |
| 1/2 c. | chopped almonds |
| 2 c. | powdered sugar |
| 2 | -3 T. milk |
Heat oven to 375. Beat sugar, butter, sour cream, egg and pineapple in large bowl with electric mixer on med. Stir in flour, baking soda,1 tsp. vanilla and salt. Stir in almonds. Drop by rounded teaspoons (about 2 in. diameter) onto ungreased cookie sheet. Bake 8-10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. While cooling mix remaining ingredients for glaze: 2 c. powdered sugar,1 tsp vanilla,2-3 T. milk. Mix until smooth and spreadable and spread over cooled cookies.
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