Tiny Timmies
Looking for a delightful homemade treat that brings joy to your taste buds? Enter Tiny Timmies – the perfect blend of sweetness and nostalgia. These delicious cookies have been warming hearts and satisfying cravings for generations. Let’s dive into the world of Tiny Timmies and uncover what makes them so irresistible.
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Ingredients:
| INGREDIENT | AMOUNT |
|---|---|
| Crushed pineapple (drained) | 8-3/4 or 9 ounces (3/4 cup + 3 tbsp) |
| Butter (at room temperature) | 1/2 cup (1 stick) |
| Light brown sugar (packed) | 1 cup |
| Egg | 1 |
| Flour | 2 cups |
| Baking powder | 2 teaspoons |
| Salt | 1/2 teaspoon |
| Butterscotch bits | 6 ounce package (1 cup) |
| Chopped walnuts | 1/2 cup |
| Maraschino cherries (cut in half for decoration) | As needed |
Instructions:
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Prepare your baking sheets by greasing them or lining them with parchment paper.
- Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and the packed light brown sugar until smooth.
- Add Egg and Pineapple Juice: Add the egg to the mixture and pour in the pineapple juice. Beat everything together until there are no large lumps present.
- Sift Dry Ingredients: In a separate bowl, sift together the flour, baking powder, and salt.
- Combine Wet and Dry Ingredients: Add the sifted dry ingredients to the bowl with the wet batter. Slowly stir until all the dry ingredients are mixed in.
- Add Mix-Ins: Dump in the crushed pineapple, butterscotch bits, and chopped walnuts. Stir them into the batter until evenly distributed.
- Form Cookies: Using an “eating” teaspoon, measure out rounded spoonfuls of batter onto the prepared baking sheets. Make sure to leave about 2 inches of space between each cookie as they will spread while baking.
- Add Cherry: Press half of a maraschino cherry into the center of each cookie.
- Bake: Place the baking sheets in the preheated oven and bake for 10 to 12 minutes, or until the cookies are lightly golden brown.
- Cool and Store: Remove the cookies from the oven and let them cool on wire racks. Once cooled, store the cookies in a cookie jar with wax paper between layers to prevent sticking.
