Food & Drink

Pineappple-Filled Cookies

Marietta Regnier of Bellingham says her grandmother would make these cookies every year for the holidays. "I miss the smell, so now I make them. I just about can't wait for them to get out of the oven," Marietta says.

PINEAPPLE-FILLED COOKIES

Ingredients for cookies

1/2 cup shortening

1 cup sugar

2 eggs

1 teaspoon vanilla

21/2 cups flour

1/4 teaspoon baking soda

1/2 teaspoon salt

Ingredients for cherry filling

11/2 cups crushed pineapple, drained

1 cup sugar

3 tablespoons cornstarch

1 cup orange juice

24 maraschino cherries, chopped

1/2 cup maraschino cherry juice

2 tablespoons butter

Directions for cookies

Cream shortening, gradually adding sugar.

Add egg and vanilla.

Combine flour, baking powder and salt.

Combine flour mixture with sugar mixture.

Wrap dough in plastic wrap, chill at least one hour.

Roll out dough to 1/16-inch, cut cookies.

Place bottom pieces on lightly greased cookie sheet.

Gently spread 1 teaspoon of filling in the center of the cookie.

Cover with the top cookie.

Press edges together with floured fork.

Bake at 400 degrees for 8 to 10 minutes.

Directions for filling

Blend dry ingredients together in saucepan.

Add remaining ingredients and bring to rolling boil.

Boil 1 minute, stirring constantly.

Chill.

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