Pineapple Cookies

Cookies:
4 C sifted flour
3 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 1/2 C crushed pineapple
1 C shortening
2 C brown sugar
2 eggs
2 tsp. vanilla


Drain pineapple thoroughly. Save syrup to use later.


Work shortening until soft. Add sugar gradually and continue until mixture is creamy.


Beat eggs in, add drained pineapple and vanilla.


Sift flour, baking powder, baking soda, and salt, stir in.


Spoon onto pan. Bake at 325 degrees for 18-25 min.

Glaze:
2 Tbsp. pineapple syrup
1 C powdered sugar


Mix pineapple syrup and powdered sugar until its slightly runny.



Drizzle or frost cooled cookies.

Mint Chocloate Brownies

Brownies:
1 C melted butter
2/3 C cocoa powder
2 C sugar
4 eggs
1 1/2 C flour


Mix butter, cocoa, and sugar. Add eggs one at a time, beating well after each one.


Sift and stir in flour.


Grease a 9x13 pan and coat with flour.


Spread mix into pan. Bake at 350 degrees for 25 minutes.


Mint Frosting:
1/2 C softened butter
1lb. powdered sugar
1-3 Tbsp. milk
1/2 tsp. mint extract or 1/16 tsp. peppermint oil
Green food coloring


Mix butter and powdered sugar. Add only enough milk to make it smooth.


Add mint extract and a couple drops of food coloring. Frosting will be thick.


Spread over brownie layer.


Refrigerate until firm.

Chocolate Topping:
3/4 C semi-sweet chocolate chips
1/4 C butter


Melt chocolate chips and butter for 2-3 minutes.


Stir well to combine.


Drizzle chocolate over frosted brownies. Refrigerate until topping is hardened. Let brownies sit at room temperature for 10 min before cutting.