Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: * substitute 1/2 cup packed brown sugar for 1/2 cup of the white sugar if preferred. drain pineapple very well, reserving juice for other uses. cream butter and sugar together until light and fluffy. add eggs and use a wire whisk to combine thoroughly. add vanilla extract and drained pineapple; blend. pour into unbaked 9-inch pie shell and bake in preheated 350-deg ree oven for about 45 minutes. let cool for a few minutes before cutting, or serve cold.

Target recipe: heat oven to 375³f. beat sugar, butter, sour cream, egg, and pineapple in large bowl with electric mixer on medium speed, or mix with spoon. stir in flour, baking soda, vanilla 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 work rack. cool completely. mix together the glaze ingredients. spread with vanilla glaze.