Tiny Timmies

• 8 oz. can crushed pineapple
• 1/2 c. margarine
• 1 c. light brown sugar
• 1 egg
• 2 c. flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 6 oz. pkg. butterscotch chips
• 1/2 c. chopped walnuts
• candied cherries, cut into quarters

1. Drain the pineapple, saving the juice.
2. Cream margarine and sugar.
3. Add egg, pouring 3 tablespoons of the pineapple syrup over it.
4. Beat well.
5. Add sifted dry ingredients; stir well.
6. Add pineapple, butterscotch bits and nuts, mixing well.
7. Drop by teaspoonfuls onto greased cookie sheet, leaving plenty of room for the cookies to spread, 2 inches apart.
8. Put a bit of cherry in center of each cookie.
9. Bake at 375u0b0 for 10 to 12 minutes.
10. Cool on wire rack.
11. Makes about 24 soft cookies.

pineapple, margarine, light brown sugar, egg, flour, baking powder, salt, butterscotch chips, walnuts, candied cherries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050473 (may not work)