• Preheat the oven to 375 F.
• Cream shortening and sugars together in a large mixing bowl until light and fluffy. Beat in egg and pineapple.
• Whisk the remaining ingredients together in a medium bowl. Add dry ingredients to wet ingredients and stir to thoroughly combine.
• Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake for 15 to 20 minutes or until cookies turn golden on the edges.
• Cool on pan for 5 to 10 minutes, then transfer cookies to a wire rack and cool completely.

Source: www.thespruceeats.com