freshly grated zest from 1 large or 2 small lemons
1teaspoonbaking powder
1/4teaspoonbaking soda
1/2teaspoonsalt
1cupcrushed pineapplewith juice
3-1/2cupsflour
For the glaze:
2cupspowdered sugar
1mediumorangezested and juiced
Instructions
Preheat oven to 350 degrees. Whisk flour, salt, baking powder, and baking soda together in a medium bowl.
Combine sugar, egg, oil, vanilla, lemon juice, and zest. Whisk until smooth. Stir in half of the flour, mix until just combined, repeat with the pineapple and juice, and finishing with the other half of the flour. Scoop onto parchment paper lined baking sheet by tablespoonfuls (no bigger!). Bake 10-12 minutes, until just barely starting to brown on the bottom edges. Remove from baking sheet and cool on a wire rack before glazing.
Whisk together the orange zest, 2 cups of powdered sugar, and 2 Tbsp. of orange juice. If the glaze is too thick, add another Tbsp. of orange juice. When the cookies are completely cooled, dip the tops in the glaze and return to the wire rack to set. Store in an airtight container.