1/2 cup shortening (Crisco)
1 cup light brown sugar, packed
1 egg
1 tsp. vanilla
1 can (8 oz.) crushed pineapple, drained (save the juice)
2 cups flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt

GLAZE:
3 cups powdered sugar
3-4 Tbsp. pineapple juice

Preparation:

Preheat oven to 400. Lightly spray cookie sheet with non-stick cooking spray.

Cream shortening and sugar until light.

Beat in egg and vanilla until light and fluffy.
Add drained pineapple and mix well.

Stir in flour, baking powder, soda and salt. Mix well.

Drop by teaspoonfuls on cookie sheet.

Bake 8-10 minutes or until golden brown. Don't overcook.
Remove and cool for about 6-7 minutes before glazing.

GLAZE:

Combine powder sugar and pineapple juice in mixture bowl. Mix well.

Spread top of cookies with glaze while they are slightly warm.

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