I always like to reflect on my childhood and try to remember certain recipes that my mom would make for certain occasions. I remember every spring and especially on Easter, she would always make something that included pineapple. Pineapple salads, ham with a pineapple glaze, pineapple cakes, and fresh sliced pineapple is what I associate with spring. These Pineapple Balls are just perfect when you want a small dessert after a wonderful meal. They freeze beautifully so you can make them now and serve them over the spring holidays.
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1 egg, lightly beaten
- 1 cup crushed pineapple, well drained
- 1/2 cup chopped pecans, plus more for dusting, if desired
- 2 cups flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 cup confectioners sugar
- 1-2 tablespoons pineapple juice
Preheat oven to 375 degrees
Cream the butter and sugars. Add the egg, pineapple, and nuts. Combine the dry ingredients, add to the pineapple mixture and mix well.
Drop the dough by rounded teaspoonsful (or use a one tablespoon ice cream scoop) onto a parchment lined baking sheet. Bake 9 - 11 minutes. If desired, drizzle with glaze and dust with additional finely chopped pecans. Yields 48 balls
Mix 1 cup confectioners sugar and 1-2 tablespoons pineapple juice, drizzle over cookies. Sprinkle with pecans, if desired.