Pineapple-Lemon Cookies

• ¹⁄₂
  
  cup vegan margarine, melted or 1/2 cup canola oil
  
• 1 ¹⁄₂ – 2
  
  teaspoons lemon extract
  
• 1
  
  cup sugar (Use your favorite vegan variety.)
  
• 1
  
  cup canned crushed pineapple, drained
  
• ¹⁄₄
  
  teaspoon salt
  
• 2
  
  teaspoons baking powder
  
• 1
  
  cup all-purpose flour or 1 cup unbleached flour
  
• 1
  
  cup whole wheat flour
  

directions

• Preheat oven to 350 degrees.
• In a medium-sized mixing bowl, blend together the margarine or oil, extract, and sugar. Fold in the canned pineapple.
• Stir in the salt and baking powder, then the flours, blending well. Do not beat.
• Drop mixture by Tablespoonfuls on parchment-lined insulated cookie sheets or greased regular cookie sheets. Bake for about 20 minutes or until set. When done, cookies should be only very lightly browned. Cool on wire racks.