Blog Archives

Test the Recipe: Glazed Pineapple Cookies

“Test the Recipe” is a recurring column on PCFG where we test vintage (anything published before 1990) recipes and see if they stand the test of time or need updating. In this post we test the recipe as exactly as possible for the most accurate outcomes. Those recipes that need updating will be featured later in a “We Can Do It Better” post.

I knew when I started the “Test the Recipe” column that I had to do at least one cookie recipe around Christmas-time. I didn’t want to take on any family favorite Christmas cookie recipes though, mainly because I already know that they’re good. To find a new old cookie recipe I turned to a book from Erik’s mom, McCall’s Cookie Collection from 1974.


There are a lot of interesting cookie recipes in here, but I wanted one that was definitely different from the cookies I knew me, Erik, and our moms would be making. I ultimately decided on this one because it was different from the usual Christmas cookies but also still had a bit of a Christmas call-back since it sounded like it could be a bit fruitcake-esque (without being a food no one wants to eat). So I set to work testing this glazed pineapple cookie recipe.

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Food 101: How to Make Basic Frosting

I am very particular about frosting.  I find a lot of frostings to be too sweet and often times are piled on too thick on cakes.  Then there’s also the frostings (generally I’ve encountered them on store bought cakes) that don’t have much flavor at all but are weirdly artificial and greasy in texture.  No thank you.  This means that I pretty much have to make my own frosting if I want it to be to my tastes.  Fortunately basic frosting is really easy to make at home.  We’ve covered basic icing on the blog before, but while some people using “icing” and “frosting” interchangeably to me they are different things.  Icing is more thin and glaze-like, whereas frosting is more thick and fluffy.  This is primarily due to the addition of fat in the form of butter.  Icing is mostly just sugar and milk, while frosting has sugar, milk, and butter.

This is a good place to mention why making your own frosting is better than using the kind that comes out of a can.  While flavor-wise store-bought can frosting isn’t terrible, its ingredients aren’t really great.  In order to be shelf-stable it tends to be full of things like hydrogenated oils, corn syrup, preservatives, and artificial flavors and colors.  Even if you’re someone who is anti-butter I would think one ingredient you don’t like is better than a whole list of potentially sketchy ingredients.

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