Pineapple Filled Cookies Recipes

SOFT PINEAPPLE COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Add the egg, beat well, then stir in the vanilla and pineapple. Combine the flour, baking powder, baking soda and salt; gradually stir into the creamed mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

RORO'S PINEAPPLE COOKIES

Steps:

• Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough., Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment-lined baking sheets., Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar.

PINEAPPLE STAR COOKIES

Steps:

• In a large bowl, cream the butter and cream cheese until light and fluffy, 5-7 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours. , Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate. , Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets. , To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal. , Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool. , For frosting, combine the confectioners' sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.

PINEAPPLE FILLED COOKIES

Steps:

• Mix together in saucepan above ingredients until thick.
• Cook First until thick, let cool while making dough.
• Mix all ingredients together into a dough. Roll out dough very thin onto a floured surface. Cut out circles with a cookie cutter.
• Place one teaspoon of filling onto cut out cookie, place another cookie on top of filling and press ends together gently.
• Bake in preheated 375°F oven 12-15 minutes or until lightly brown around the edges.
• Depending on the size of the cookie cutter, this can make approximately 125 cookies. They can be refrigerated and are good cold as well as room temperature.

PINEAPPLE FILLED COOKIES

Steps:

• I'm not sure how long this recipe has been around but it is one of the cookies that was made when Carmie and I got married and was made buy the ladies(LIZ, HELEN, CHRIS, JOSEPHINE, ANN ) for just about every wedding I can remember. It is believed that it originated with Josephine Dinafore. I had the original recipe and directions but they were lost. I recently found the scrap of paper with the rough and incomplete notes i originally started with and after 4 attempts I am real close to having it right. The ingredients listed above are correct. Its the assembly that is in doubt. 1. In a large bowl start with 7 cups of flour and cut the CRISCO into the flour. It takes 2 1/3 cups to equal 1 pound as called for. 2. Next in a separate bowl combine the eggs, vanilla and lemon 3. Warm the milk enough to dissolve the yeast and then add the sugar and yeast to the milk. As this mixture sets it will double This is where confusion sets in: At some point either the completed dough or this milk & yeast mixture is to be placed in the refrigerator for at least 1 hour. 4. Add the egg mix and the milk (after it doubles) to the flour and then knead into a dough. Make sure to start with 7 cups flour and then add more flour as needed. (I started with 8 cups and the dough was dry and very hard to work) 5. Refrigerate the dough for at least 1 hour. 6. Cut dough into balls about the size of a large apple and roll in powdered sugar till very thin. (almost see thru) Keep remaing dough refrigerated till ready for use) Use a large glass to cut circles that are at least 2 1/2 inches. 7. Spoon a little less then a teaspoon of the filling onto each circle fold two sides to the middle forming a small log, then seal the two ends and place seam side down on a non stick cookie sheet or a greased and floured regular sheet. 8. Bake in a pre heated 350° oven for 12 minutes or until the bottom is light brown. Remove to a rack and let cool. May be dusted lightly with powdered sugar before serving.

OLD-FASHIONED PINEAPPLE COOKIES

Steps:

• Preheat oven to 350.
• Cream shortening and sugars together.
• Add egg and mix well.
• Add dry ingredients and mix well Add drained pineapple and mix well.
• Add nuts and flavoring, mix well (yes, again).
• Drop by spoonful onto greased baking sheet.
• Bake for 15-20 minutes.