Pineapple Shortbread Recipes
PINEAPPLE AND MACADAMIA SHORTBREAD
Make and share this Pineapple and Macadamia Shortbread recipe from Food.com.
Provided by Nurse_Corie
Categories Dessert
Time 1h20m
Yield 36 cookies, 1 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 325.
- combine flour and sugar.
- cut in butter until mixture resembles fine crumbs and starts to cling.
- stir in nuts and pineapple.
- form into ball, knead until smooth.
- on a lightly floured surface roll dough 1/4 inch thick.
- using a 2 inch cookie cutter cut into shapes.
- reroll scrapes only twice.
- place 1 inch apart on ungreased cookie sheet.
- bake 15-20 minutes.
- transfer to wire rack.
Nutrition Facts : Calories 3281.8, Fat 212.6, SaturatedFat 121.1, Cholesterol 488.1, Sodium 1344, Carbohydrate 314.5, Fiber 11.3, Sugar 73, Protein 36.9
PINEAPPLE SHORTBREAD
Make and share this Pineapple Shortbread recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 40m
Yield 54 squares
Number Of Ingredients 4
Steps:
- Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
- Add the flour gradually, stirring until well blended.
- Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
- Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
- When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
- Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.
Nutrition Facts : Calories 66.5, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 25.7, Carbohydrate 8.4, Fiber 0.2, Sugar 4, Protein 0.5
PINEAPPLE COCONUT SQUARES
"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE CHEESECAKE
A delicious blend of pineapple and cream cheese in a graham cracker crust. When ready to serve, pull up a chair and enjoy!
Provided by JAGOE
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- In a large bowl, mix cream cheese and sugar together. Stir in 1 can of pineapple and whipped topping to cream cheese mixture. Mix until smooth.
- Pour mixture into crust and top with other can of pineapple. Cover and chill for 2 hours.
Nutrition Facts : Calories 380.1 calories, Carbohydrate 50.1 g, Cholesterol 30.8 mg, Fat 18.9 g, Fiber 1.2 g, Protein 3.7 g, SaturatedFat 10 g, Sodium 233.8 mg, Sugar 39.4 g
PINEAPPLE MERINGUE TART
Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.
Provided by Irishike46
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
- Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
- While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
- While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
- Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g
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- To prepare filling, drain pineapple in a fine-mesh sieve, pressing solids; reserve juice for another use. Place pineapple in a medium saucepan over medium-low heat; cook 15 minutes or until liquid evaporates, stirring frequently. Add granulated sugar and 1/4 teaspoon salt; cook 10 minutes or until liquid mostly evaporates, stirring occasionally. Add corn syrup; cook 5 minutes or until mixture is thick and sticky, stirring frequently. Add all-purpose flour; cook 1 minute or until very thick, stirring constantly. Scrape mixture onto a baking sheet, and spread into a thin layer; cover and chill completely (about 20 minutes).
- To prepare shortbread, sift dry milk into a bowl. Weigh or lightly spoon cake flour into dry measuring cups; level with a knife. Sift together dry milk, cake flour, 1/4 teaspoon salt, and baking powder. Place butter in a large bowl; beat with a mixer at medium speed until smooth and creamy. Add 1/2 cup powdered sugar; beat 2 minutes or until well combined. Add egg yolks, 1 at a time, beating well after each addition. Beat 2 minutes or until fluffy. Add flour mixture; beat at low speed just until combined. Divide dough in half. Gently shape dough into 2 (10-inch) logs; cover with plastic wrap. Chill 30 minutes.
- Arrange 1 oven rack 2 positions down from the top of oven; arrange another rack 2 positions up from bottom of oven. Preheat oven to 325°.
- Cut each dough log into 12 equal pieces. Working with 1 piece at a time, roll dough into a 3-inch circle on a lightly floured surface. Place about 1 tablespoon filling in the center; bring edges together over filling, and pinch closed. Gently press into a floured 1 3/4-inch square mold or cookie cutter, or shape into a square shape by hand. Place cake on a parchment-lined baking sheet. Repeat procedure with remaining dough and filling, placing cakes 2 inches apart on 2 parchment-lined baking sheets (12 cakes per sheet). Bake at 325° for 25 minutes, turning cakes over and rotating pans after 15 minutes. Remove cakes from pans, and cool completely on wire racks. Sprinkle with 1 tablespoon powdered sugar, if desired.
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