Cream Butter and Sugar: In a mixing bowl, cream together the room temperature butter and the packed light brown sugar until smooth.
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Cookies
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flour
Egg
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sugar
Baking powder
baking powder
Cream
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
