From the kitchen of Ann Marie Barkwell. Growing up, I
loved pineapple cookies. I found this recipe in my
mother's recipe box. These are just how I remember
them.
Filling
In a pot combine:
1 large can crushed pineapple
4 Tbsp corn starch
1 1/2 c sugar
Mix together. Cook until thick. Set aside to cool.

Pastry
Cream together:
1 c shortening
1/2 c sugar
2 eggs

Add to cream mixture:
4 c flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
Alternately with:
1/2 c sour milk
1 tsp vanilla

Roll out half of dough in pan.
Spread filling.
Roll second half of dough between two sheets of
plastic wrap.
Place on top of filling. Poke crust with a fork to allow
steam to escape while baking.

Bake @ 400 for 20 minutes

Cool. Cut into diamonds.
Pineapple Cookies
"Don't ruin a good today
by thinking about a bad yesterday."
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Spread half the dough
into the pan. This little
roller from Pampered
Chef works well.
Spread pineapple
filling over dough.
Roll rest of dough
between 2 sheets of
plastic wrap. Put on
top. Poke with a fork.
Baked. See the
multiple fork pricks?
Cut in half. Cut each
section in half. Cut
each in half again, for
a total of 8 rows.
Cut across on a
diagonal to form
diamond shapes.
Pineapple Cookies