Instructions

Cream butter and sugar well. Add eggs one at a time and mix well. Stir in well drained pineapple and vanilla. Added sifted dry ingredients. Mix well. Shape into two rolls 2 inches in diameter. Wrap in wax paper and refrigerate for several hours. Slice 1/8 inch thick. Bake on greased cookie sheets in 375-degree oven for 15 minutes or until lightly browned.