1 can (8 3/4 oz.) crushed pineapple
2 c. sifted all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 c. shortening
1 c. light-brown sugar, firmly packed
1 egg
1 tsp. vanilla extract

Drain pineapple, reserving liquid.
Preheat oven to 400 degrees.
Lightly grease cookie sheets and set aside.


Sift flour with baking powder, baking soda, and salt; set aside.
In a large bowl, with wooden spoon, or portable electric mixer at medium speed, cream shortening with sugar until light. Beat in egg and vanilla until light and fluffy. Add drained pineapple; mix well.
Stir in flour mixture until well combined. On a prepared cookie sheet drop cookie dough by rounded teaspoonfuls, 2 inches apart.

Bake 8 to 10 minutes, or until golden-brown. Remove to wire rack; cool partially.

Glaze:

4 c. sifted confectioners' sugar
3 tbsp. canned pineapple liquid, more as needed

In a medium bowl, combine sugar with pineapple liquid; stir until smooth.

Spread tops of cookies with glaze while they are still slightly warm.