Pineapple Cookies

Photo by Stephanie Knewasser

From the kitchen of Connie Putano


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.


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 a 16×11 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


Cut into diamonds.

Optional: sprinkle with confectioner sugar

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Pineapple Bars
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Pineapple Cheesecake
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