The last time I put a secret ingredient in sugar cookies, it was pudding mix. This time it’s something different.
Pineapple extract! Not a lot – just a few drops or enough to add a tiny bit of flavor to the cookies. I got the idea from a reader in California who thought pineapple extract might be the secret ingredient in Potbelly sugar cookies. To date, neither of us has cracked the Potbelly recipe, but I think we’re both enjoying our new extract. Mine happens to be Watkins Imitation Pineapple, which I found on Amazon.
As for the base sugar cookie recipe, it came right off the Imperial Sugar bag. The first ingredient is Butter Flavor Crisco, which caught my eye because I recently had some bakery cookies which I was positive were made with butter flavored shortening, but which I liked in spite of that. The texture is irresistibly crispy and light. In fact, I need to go hide the rest of the cookies from myself so that Fuzz can have one for a snack.
- 1/2 cup plus 1/2 tablespoon butter flavored Crisco
- 1/2 cup + 2 tablespoons Imperial brand sugar
- 2 tablespoons water
- 2 tablespoons one large egg
- 1 teaspoon vanilla extract
- 1/8 teaspoon pineapple extract
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 1/4 cup (5.5 ounces) bleached flour (unbleached okay)
- Preheat oven to 350°F. Line a baking sheet with nonstick foil or parchment paper.
- With an electric mixer, beat the Crisco and the sugar until creamy. Beat in the water and the 2 tablespoons of lightly beaten egg. Beat in the vanilla and the pineapple extract. Scrape sides of bowl. Add the salt, baking soda and cream of tartar and stir until blended. Add the flour and stir just until blended. Shape the dough into balls about 1 inch in diameter and arrange on the baking sheet. Press down with bottom of a spice jar or shot glass. Sprinkle with sugar.
- Bake 11-12 minutes or until the cookies just start to turn brown around the edges