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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pineapple Filled Cookies Recipe

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This recipe for Pineapple Filled Cookies is from The Conforte Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Filling:

6 tbsp cornstarch
2 cups sugar
3 tbsp lemon juice
2 (21 ounce) cans crushed pineapple drained.

Dough:
1 1/2 cup sugar
3/4 cup shortening
3/4 cup milk
2 eggs
5 1/2 cups flour
1 1/2 tbsp baking powder
Directions:
Directions:
Preheat oven to 375

Filling:
Mix together in a sauce pan filling ingredients until thick. Let it cool while making dough.

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 tilling and press end together gently.

Bake in preheated 375 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 a room temperature,

 

 

 

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