1. Preheat oven to 375 degrees.
2. In a mixing bowl, cream together shortening and both sugars using a hand mixer. Add egg and mix until smooth. Add vanilla extract and mix well.
   1/2 cup shortening, 1/2 cup packed brown sugar, 1/2 cup white sugar, 1 egg, 1 tsp. vanilla extract
3. In a separate mixing bowl, whisk together dry ingredients. Add to wet ingredients and mix until just combined. Dough will be crumbly.
   2 cups flour, 2 tsp. baking powder, 1/2 tsp. salt
4. Add drained pineapple and mix just until a dough forms.
   1/2 cup canned crushed pineapple
5. Shape cookie dough into 1-1/2 inch balls (#30 scoop) and place on a parchment lined cookie sheet at least 2 inches apart. Bake cookies 10-12 minutes until the edges just begin to brown.
6. Allow cookies to cool on cookie sheet for 5 minutes before moving to a wire rack to finish cooling before glazing.

Pineapple Glaze

1. In a small bowl whisk together powdered sugar & reserved pineapple juice. Start with 2 tablespoons of juice and add a little more until a thick, but pourable glaze is reached.
   2 cups powdered sugar, 2-3 tbsp. reserved pineapple juice
2. Place a spoonful of glaze on top of each cooled cookie. Using the back of the spoon spread the glaze on top of the cookie. Allow the cookies to dry completely before storing in an airtight container.