Frosted Pineapple Cookies

I experimented with a new cookie recipe yesterday. If you like pineapple upside down cake, you'll like these cookies. The pineapple makes the cookie moist and soft.

Frosted Pineapple Cookies

Cookie
2/3 cup butter, softened
1 1/2 cup firmly packed brown sugar
1 (20-oz) can crushed pineapple, well drained, reserving liquid
1 teaspoon vanilla
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts

Browned Butter Frosting
2 cups powdered sugar
6 tablespoons butter
3 to 4 tablespoons reserved pineapple liquid

Heat oven to 350°F. Lightly grease cookie sheets. In large bowl, beat margarine and brown sugar until light and fluffy. Add pineapple, vanilla and eggs; mix well. Lightly spoon flour into measuring cup; level off. Add flour, baking soda, baking powder and salt; mix well; Stir in walnuts. Drop teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 350°F for 8 to 12 minutes or until golden brown. Immediately remove from cookie sheets. Cool completely.

To make frosting, place powdered sugar in small bowl. heat butter in heavy skilled over medium heat until golden brown, stirring frequently. Pour into powdered sugar; stir, adding enough pineapple liquid for desired spreading consistency. Frost cooled cookies. 5 dozen cookies.

I did a couple of things different. I didn't have any crushed pineapple on hand so I used pineapple chunks. After I drained the pineapple I put the chunks in a freezer bag and used my rolling pin to crush the chunks. It worked out pretty well. Also, I didn't have any walnuts so I used pecans. This will definitely be a recipe I use again.