These moist pineapple cookies are great for school or packed lunches or any time you need cookies! The glaze is a nice added touch and adds to the flavor. These cookies freeze well.

1 & 1/2 cups  sugar
1/2 cup  butter or margarine, softened
1/2 cup  sour cream or 1/2  cup  plain yogurt
1 egg
1 8 ounce can crushed pineapple in juice, undrained
3 & 1/2 cups  all-purpose flour
1 teaspoon  baking soda
1 teaspoon Watkins vanilla
1/2  teaspoon  salt
1/2 cup chopped or flaked almonds
Pineapple Glaze  (recipe follows)

Directions: Preheat oven to 375º. Cream together sugar and butter, in large bowl with electric mixer on medium speed.  Beat in sour cream, egg, vanilla and pineapple. Stir in flour, baking soda and salt. Stir in almonds.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack and cool completely. Spread or drizzle with pineapple Glaze.

Pineapple glaze:
 2 cups  powdered sugar
 1  teaspoon Watkins pineapple extract
 2  tablespoons  milk (2 to 3 tablespoons)

Stir together all ingredients adding just enough milk to make the glaze thin enough to spread or drizzle over cookies.