1/2 cup shortening
1 cup light brown sugar, packed
1 teaspoon vanilla
1 8-ounce can of crushed pineapple, drained (save the juice)
2 cups flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3 cups powdered sugar
3-4 tablespoons pineapple juice
Preheat oven to 400. Lightly spray cookie sheet with non-stick cooking spray. Cream shortening and sugar until light, then beat in egg and vanilla until light and fluffy. Add drained pineapple and mix well. Stir in flour, baking powder, soda and salt. Mix well. Drop by teaspoonfuls on cookie sheet. Bake 8-10 minutes or until golden brown. Don't overcook. Remove and cool for about 5 minutes before glazing.
For the glaze:
Combine powdered sugar and pineapple juice in mixture bowl. Mix well. Brush glaze over cookies while still warm.