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schizoauthoressPineapple-Frosted Baked Bean and Pineapple Cookies
2 cups rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 can baked beans
1 can crushed pineapple
1/2 cup brown sugar
1 cup powdered sugar
1/4 cup butter
(Makes 2 dozen)
Place oats in blender and grind until it becomes oat flour (if some parts haven't totally ground, that's fine). Pour into a bowl with the flour, baking powder, and baking soda. Stir these dry ingredients together and set aside.
Preheat your oven to 375 degrees Fahrenheit (190 Celsius).
Open the can of baked beans. (Optional: If it has that white chunk of bacon fat in it, go ahead and fish that out.) Pour the baked beans into the blender.
Open the can of pineapple, and drain the juice into measuring cup. You're saving that to make icing!
Pour the pineapple chunks into the blender as well. Now run the blender (I use the Liquefy setting) until the beans and pineapple are well combined. Put the bean mixture into a bowl, and mix in the brown sugar.
Add the dry ingredients in small amounts, mixing well after each addition until it is all combined. The dough should be somewhat sticky, looking more like cake batter.
Drop dough by the tablespoon onto a greased cookie sheet. Bake in preheated oven for twelve minutes.
As the cookies are baking, cream together the powdered sugar and butter. Add enough pineapple juice to get an icing of spreading consistency.
Remove cookies from oven, let cool, and frost.
Note: These cookies end up more like small cakes, somewhat like pumpkin cookies. And if I made another batch, I would have definitely put cinnamon in the batter. As is, I sprinkled some on top of the icing.
2 cups rolled oats
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 can baked beans
1 can crushed pineapple
1/2 cup brown sugar
1 cup powdered sugar
1/4 cup butter
(Makes 2 dozen)
Place oats in blender and grind until it becomes oat flour (if some parts haven't totally ground, that's fine). Pour into a bowl with the flour, baking powder, and baking soda. Stir these dry ingredients together and set aside.
Preheat your oven to 375 degrees Fahrenheit (190 Celsius).
Open the can of baked beans. (Optional: If it has that white chunk of bacon fat in it, go ahead and fish that out.) Pour the baked beans into the blender.
Open the can of pineapple, and drain the juice into measuring cup. You're saving that to make icing!
Pour the pineapple chunks into the blender as well. Now run the blender (I use the Liquefy setting) until the beans and pineapple are well combined. Put the bean mixture into a bowl, and mix in the brown sugar.
Add the dry ingredients in small amounts, mixing well after each addition until it is all combined. The dough should be somewhat sticky, looking more like cake batter.
Drop dough by the tablespoon onto a greased cookie sheet. Bake in preheated oven for twelve minutes.
As the cookies are baking, cream together the powdered sugar and butter. Add enough pineapple juice to get an icing of spreading consistency.
Remove cookies from oven, let cool, and frost.
Note: These cookies end up more like small cakes, somewhat like pumpkin cookies. And if I made another batch, I would have definitely put cinnamon in the batter. As is, I sprinkled some on top of the icing.