Pineapple Filled Cookies Recipes

Steps:

• 1. Preheat the oven to 325 degrees. 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. In a separate bowl, combine the flour, baking powder, baking soda and salt. Gradually stir the flour mixture into the creamed mixture. Drop by rounded spoon fulls onto the prepared cookie sheets.
• 2. Bake for 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. OPTIONAL FROSTING: Stir together ingredients adding water slowly until a thin frosting is achieved. Spread over cooled 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.

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.

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.

Steps:

• Drain pineapple, reserving 3 tablespoons juice. Set pineapple aside; set juice aside for frosting. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in egg. Add pineapple and vanilla; mix well. Combine the flour, baking powder, baking soda and salt; stir into the creamed mixture. , Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 325° for 17-20 minutes or until golden brown. Remove to wire racks to cool., For frosting, in a small bowl, combine confectioners' sugar with enough of the reserved pineapple juice to achieve a smooth spreading consistency. Frost cooled 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.