This is a fabulous cookie recipe. It is a little time consuming, but well
worth it. Hope you all enjoy it.
Cookie.
Ingredients:
1 1/2 c. confectioners' sugar
1 c. butter or margarine, softened
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon extract
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. ground allspice
Pineapple filling (below)
Directions:
In large bowl, with mixer at medium speed, beat 1 1/2 c. confectioners'
sugar, butter, eggs, vanilla extract and lemon extract about 4 minutes until
light and fluffy, occasionally scraping bowl with rubber spatula. Add flour,
baking soda, cream of tartar and allspice; beat at low speed until well
mixed and constantly scraping bowl. With hand, shape dough into ball; wrap
and refrigerate 2 to 3 hours until easy to handle.
Pineapple filling.
Ingredients:
1 20-ounce can crushed pineapple in juice, reserve juice
1/4 c. reserved pineapple juice
1/4 c. light corn syrup
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
Directions:
Drain and reserve 1/4 c. pineapple juice from can crushed pineapple. In
2-quart saucepan over medium heat, heat pineapple, corn syrup, sugar, salt,
ground nutmeg and pineapple juice to boiling, stirring constantly. Reduce
heat to medium-low; cook about 10 minutes longer, stirring constantly, until
mixture is thick. Cool.
Preheat oven to 350 degrees. Lightly grease 2 large cookie sheets. On
lightly floured surface, roll a third of dough at a time into 1/2-inch
thickness; keep remaining dough refrigerated. With 3-inch round fluted
cookie cutter, cut dough into circles. With 1-inch round fluted cookie
cutter, cut out the center of half of the cookies. Place 1 heaping
teaspoonful of pineapple filling in center of each whole cookie; top with
cutout cookie; lightly press edges to close.
Bake cookies 10 to 15 minutes until edges are lightly browned. With pancake
turner, immediately remove cookies to wire racks. Sprinkle cookies with
confectioners' sugar; cool. Repeat until all dough is used, greasing cookie
sheets each time. Store in tightly covered container. Makes about 2 dozen
cookies.
worth it. Hope you all enjoy it.
Cookie.
Ingredients:
1 1/2 c. confectioners' sugar
1 c. butter or margarine, softened
2 eggs
1 tsp. vanilla extract
1/2 tsp. lemon extract
3 c. all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
1/2 tsp. ground allspice
Pineapple filling (below)
Directions:
In large bowl, with mixer at medium speed, beat 1 1/2 c. confectioners'
sugar, butter, eggs, vanilla extract and lemon extract about 4 minutes until
light and fluffy, occasionally scraping bowl with rubber spatula. Add flour,
baking soda, cream of tartar and allspice; beat at low speed until well
mixed and constantly scraping bowl. With hand, shape dough into ball; wrap
and refrigerate 2 to 3 hours until easy to handle.
Pineapple filling.
Ingredients:
1 20-ounce can crushed pineapple in juice, reserve juice
1/4 c. reserved pineapple juice
1/4 c. light corn syrup
1/2 c. sugar
1/2 tsp. salt
1/4 tsp. ground nutmeg
Directions:
Drain and reserve 1/4 c. pineapple juice from can crushed pineapple. In
2-quart saucepan over medium heat, heat pineapple, corn syrup, sugar, salt,
ground nutmeg and pineapple juice to boiling, stirring constantly. Reduce
heat to medium-low; cook about 10 minutes longer, stirring constantly, until
mixture is thick. Cool.
Preheat oven to 350 degrees. Lightly grease 2 large cookie sheets. On
lightly floured surface, roll a third of dough at a time into 1/2-inch
thickness; keep remaining dough refrigerated. With 3-inch round fluted
cookie cutter, cut dough into circles. With 1-inch round fluted cookie
cutter, cut out the center of half of the cookies. Place 1 heaping
teaspoonful of pineapple filling in center of each whole cookie; top with
cutout cookie; lightly press edges to close.
Bake cookies 10 to 15 minutes until edges are lightly browned. With pancake
turner, immediately remove cookies to wire racks. Sprinkle cookies with
confectioners' sugar; cool. Repeat until all dough is used, greasing cookie
sheets each time. Store in tightly covered container. Makes about 2 dozen
cookies.
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