Pineapple Shortbread Recipes

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
• Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
• In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
• Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.

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.

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.

Steps:

• Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350°F.
• Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.