The base is made with a cookie press, then topped with a pineapple filling. These are made in long ribbons that are then sliced into individual cookies AFTER baking.
Ingredients
- For the pineapple filling:
29-1/2 ounces canned crushed pineapple, drained
1 cup granulated sugar
red and green food coloring
- For the cookie base:
1 cup butter, softened
1/2 cup packed brown sugar
1 large egg
1 teaspoon vanilla
2-2/3 cups all-purpose flour
1 teaspoon baking powder
Directions
- Make pineapple filling:
- In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly.
- Make the cookies:
- Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets (you will cut them into smaller cookies after baking). Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1-1/4 inch diagonals. Cool.
- Variation
- Omit filling and force all of the dough through cookie press on ungreased cookie sheet into desired shapes. Shake ground almonds with a few drops red or green food coloring in a screw-top jar; sprinkle over cookies. Bake at 400F for 8 minutes.