Pineapple Cookies

½ cup vegetable shortening
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup crushed pineapple, undrained
2 cups flour
1 tsp baking soda
¼ tsp salt
1 tsp powdered ginger
½ cup chopped pistachio nuts

Preheat oven to 350 degrees. Cream the shortening and sugar, then add the egg and vanilla, and beat until light and fluffy. Beat in the pineapple. Stir and toss together the flour, baking soda, salt, and ginger. Add to the pineapple mixture and beat until thoroughly blended. Stir until well blended. Stir in chopped nuts. Drop dough by generous teaspoonfuls onto greased cookie sheets, placing them about 2 inches apart. Bake for 10 minutes or until lightly browned. Brush hot cookies with Clear Glaze and set on racks to cool.

Clear Glaze
1 cup confectioners sugar
2 Tablespoons water

Combine ingredients and mix well with a fork or whisk to dissolve and sugar lumps and make a clear runny glaze.