Ingredients:
1 1/2 cups sugar
1/2 cup sour cream
1 (8 ounce) cans crushed pineapple with juice, undrained
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 eggs
1 teaspoon vanilla extract
1/2 cup chopped almonds
2 cups powdered sugar
2 -3 tablespoons milk
1 teaspoon vanilla extract
Directions:
Heat oven to 375 F.
Beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, baking soda, vanilla and salt.
Stir in almonds.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
Bake 8 to 10 minutes or until almost no indentation remains when touched in center.
Immediately remove from cookie sheet to work rack.
Cool Completely.
Mix together the glaze ingredients.
Spread with vanilla glaze.
Servings: 24
Time preparation: 10 min.
Time total: 20 min.