Each week, we’re pulling a classic recipe out of the State Journal archives and sharing it here as it was originally printed years ago. Remember, ingredients and cooking techniques change over time so you may want to make some adjustments when trying out a classic recipe.

This week’s recipe took first place in the State Journal’s cookies category in 1958 and was submitted by Mrs. Carl F. Meyer of Madison.

2 cups sifted all-purpose flour

1 1/3 cup drained crushed pineapple

Cream butter and sugars thoroughly. Add egg and beat well. Sift dry ingredients together three times. Sift a little of the flour over the dates and nuts. Add pineapple to creamed butter and sugars and mix well. Add dry ingredients, then dates and nuts. Pour batter into a 9-by-13-inch pan and bake in a moderate oven (350 F) for 30 to 35 minutes. Remove from oven and pour hot pineapple glaze over the top of cookies.

3 tablespoons pineapple juice

Combine sugar and pineapple juice in pan and bring to a boil. Boil 3 minutes. Pour hot glaze over cookie surface. Cool and cut in bars. Makes 40 1-by-2-inch bars.