Pineapple Drop Cookies

Ingredients:
2/3 cup Spry (Crisco)
1 tsp salt
1 tsp vanilla extract
1 cup brown sugar, firmly packed
1 egg, well beaten
2 cups, sifted flour
2 and 1/2 tsp baking powder
1 cup crushed pineapple, undrained
1 cup rolled oats
1 cup nuts, chopped

Directions:
Blend Spry, salt and vanilla.
Add brown sugar, cream well.
Add egg, mix well.
Sift flour and baking powder and add flour mixture alternately with pineapple, mix well.
Add rolled oats and nuts, blend.
Drop from spoon on greased baking sheet.
Bake in moderate oven (350 degrees) for 15 to 18 minutes.

Note: The following recipe was sent on a one-cent postcard to Margie Rogers, my grandmother, by Hazel Carlisle of Toronto, KS, on April 25, 1942. Judging from the creases and bent corners, Grandma used it often. I can't claim to remember this particular cookie, except if Grandma baked 'em, you can bet we ate 'em.