Pineapple muffin cookies


1 c Shortening
1 1/2 c Sugar
1 Egg
1 c Crushed pineapple with juice
3 1/2 c Flour
1 ts Baking soda
1/2 ts Salt
1/4 ts Nutmeg
1/2 c Walnuts, chopped

Preheat oven to 350.

In a large mixing bowl, cream shortening, sugar and egg. When light
and fluffy, stir in crushed pineapple with juice.

Sift flour, baking soda, salt and nutmeg together and stir into
batter. When the mixture is well blended, stir in nuts.

Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake
at 350 for 8-10 minutes. Cool on wire racks.

Yield: 5 dozen.