Tropical cookies make a great snack

A few days ago I made some strawberry cookies for Amanda and me.
We had a long discussion about what sorts of other fruits would be good in cookies. Just about any dried fruit would work, we decided, would be good. We thought we'd prefer fresh fruit.
Figs, of course, make a good cookie filling. They might taste good cut up in a basic sugar cookie. But that's not what we had in mind.
Apples? Probably pretty good.
Grapes? We didn't think so, but maybe we'll try it one day.
Watermelon? Nah.
Hey! What about pineapple? Mmmmmmm.
So I set about working out a recipe. I didn't bother seeking out a recipe, but it's a pretty basic cookie so I felt confident it would come out just fine.
With my mini machete, I hacked the fresh pinapple down to the pulp, then cut the sweet golden flesh into tiny pieces. That was a good stress reliever.
Then, with a mere two or three minutes of preparation and another 15 to 20 minutes of baking, I had a delicious cake-like cookie that I gobbled up quickly. They were great just like this, but I think that next time, I'll dip them in white chocolate. Mmmm.

Pineapple Cookies

1 cup of  brown sugar
1 cup of  sugar
1 cup of margarine
2 eggs
1 teaspoon of baking soda
2 teaspoons of baking powder
1/2 teaspoon of salt
4 1/2 cups of  flour
1 teaspoon of  vanilla
1/2 of a fresh pineapple cut into little bits

• Mix all the ingredients together one at a time.
• Drop on a greased cookie sheet with a teaspoon.
• Bake for 15 to 20 minutes at 350 degrees.

Vegetarian.