A pineapple.
Earlier, we were out running errands and drove past a Barnes and Noble bookstore. "Ooooo", I said to my husband. "Barnes and Noble....books....coffee...mmm, coffee...hmmm....lattes with cinnamon...." and off I went. He chuckled at the "inner workings" of my mind. This happens all the time, I see something that then reminds me of something else and etc. etc. It is the 'give a mouse a cookie' story over and over again at our house.
We got back home from errands and all I wanted was a nap...but per usual, there was stuff to get done. I made a strong cup of tea and sat down to catch up on emails. While drinking my tea, I quickly thought of how wonderful it would be to have some cookies to go with it...and thus, the Pineapple Greek Yogurt Cookie was born.
Here's what you need (makes about 30 cookies):
1 20oz can of sliced pineapple, that you will then dice up
1 teaspoon of lemon juice
2 tablespoons of sugar, plus 1/3 cup of sugar
2 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of kosher salt
6 tablespoons of cold unsalted butter
2/3 cup of plain greek yogurt
Preheat oven to 375 degrees. Get out you pineapple.
Dice up.
Add to a bowl.
1 teaspoon of lemon juice.
Add lemon juice and 2 tablespoons of sugar.
Mix together and set aside.
Add 1/3 cup of sugar to a large bowl.
Add 2 cups of all purpose flour.
Add 2 teaspoons of baking powder.
Add 1/2 teaspoon of kosher salt.
Whisk that mess up.
Get out 6 tablespoons of cold unsalted butter. Unwrap into a bowl and cut into small pieces.
Add cut butter to flour mixture.
Using a pastry cutter, work the butter into the flour.
Add 2/3 cup of greek yogurt and continue to work in with a pastry cutter.
Well worked.
Add pineapple mixture to flour-butter mix.
Mix it all together with a wooden spoon.
Dollop onto a parchment lined cookie sheet.
Awww, they're just so cute.
Bake cookies at 375 degrees for 24 minutes.
Yum. Sooo fluffy!
Let cool on a cookie rack as you put the second batch in.
Delicious.
Light. Subtle. Memorable.
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