PINEAPPLE FILLED COOKIES
1/2 c. shortening
1 c. sugar
1 egg, beaten
1 tsp. vanilla
1/2 c. milk
3 1/2 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
FILLING:
1 c. crushed pineapple
1/2 c. pineapple juice
3 tbsp. lemon juice
1 tbsp. butter
2/3 c. sugar
3 tbsp. flour
1/4 tsp. nutmeg
1/8 tsp. salt
1. Cream shortening and sugar, add vanilla and beaten egg.
2. Sift dry ingredients together and add alternately with milk to shortening
mixture. Beat until well blended.
3. Chill 15 minutes before rolling.
4. Roll 1/8" thick on floured board.
5. Cut 2" cookies. Place 1 teaspoon filling in center and place another
cookie on top. Press edges together.
6. Bake at 375 degrees until golden brown, approximately 8 to 10 minutes.
7. FILLING: Mix all ingredients and cook, stirring constantly until thick
enough to spread between cookies.
1/2 c. shortening
1 c. sugar
1 egg, beaten
1 tsp. vanilla
1/2 c. milk
3 1/2 c. cake flour
3 tsp. baking powder
1/2 tsp. salt
FILLING:
1 c. crushed pineapple
1/2 c. pineapple juice
3 tbsp. lemon juice
1 tbsp. butter
2/3 c. sugar
3 tbsp. flour
1/4 tsp. nutmeg
1/8 tsp. salt
1. Cream shortening and sugar, add vanilla and beaten egg.
2. Sift dry ingredients together and add alternately with milk to shortening
mixture. Beat until well blended.
3. Chill 15 minutes before rolling.
4. Roll 1/8" thick on floured board.
5. Cut 2" cookies. Place 1 teaspoon filling in center and place another
cookie on top. Press edges together.
6. Bake at 375 degrees until golden brown, approximately 8 to 10 minutes.
7. FILLING: Mix all ingredients and cook, stirring constantly until thick
enough to spread between cookies.
