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February 24, 2017

Pineapple-Cherry-Pecan Chippers

Indiana State Fair - Blue Ribbon Cookie

Pineapple Cherry Pecan Chippers recipe (5)

I love a simple cookie. Hey now, I am talking simple to make, but not simple tasting! These Pineapple Cherry Pecan Chippers have a classic delicious dough: butter, sweetness, flour, and egg, plus a little lift from baking powder. Flavor boosts like pineapple juice, vanilla, salt and cinnamon add to the mix. They also bring together a combination of chopped tart cherries and dried pineapple, giving them a fruity, tropical element. Add the nutty richness of pecans and white chocolate chips…and you got something great!

These come from perennial baking contestant, home cook, and grocery shopper, Christine Rienecker of Indianapolis. She won 1st place and a blue ribbon for them at the 2016 Indiana State Fair. Her extra tips? Use Morenci cherries for their zip, toast the pecans before mixing them into the dough, and be sure to top the finished cookies with a powdered sugar-pineapple juice glaze.

Make and enjoy these soon people!



Pineapple-Cherry-Pecan Chippers

Cookie Dough:

2 sticks (1/2 cup) butter, room temperature

1 cup firmly packed brown sugar

1/3 cup granulated sugar

1/3 cup pineapple juice

1 large egg

1 teaspoon vanilla

1/2 teaspoon almond extract

1 1/2 teaspoons baking powder

1/2 teaspoon salt

3/4 teaspoon cinnamon

2 cups all-purpose flour

1/2 cup dried tart cherries, chopped

1/2 cup diced dried pineapple

1/2 cup chopped pecans, toasted

1 cup white chocolate chips


Pineapple Glaze (Optional):

1 cup sifted confectioner’s sugar

2 tablespoons + 1 teaspoon pineapple juice


Preheat oven to 350°F. Adjust rack to top shelf in the oven. In a large mixing bowl, cream the butter with the sugars. Add the pineapple juice, egg, vanilla, almond extract, baking powder, salt, and cinnamon. Beat well. Add the Gold Medal Flour and beat well, scraping bowl occasionally. Add the cherries, dried pineapple, pecans and chocolate chips on low speed until well blended, scraping bowl occasionally. Drop by well-rounded tablespoons on un-greased cookie sheets, spacing dough about 3 inches apart. Bake for 16 to 17 minutes until golden brown. If desired, a minute after removing from oven, brush tops with the pineapple glaze (powdered sugar and pineapple juice). Loosen cookies with a spatula. After 3 to 4 minutes, remove to a wire rack. Makes 36.

-Indiana State Fair Winner: Christine Rienecker of Indianapolis, Recipe Courtesy of the Blue Ribbon Group