|Nutritional Guidelines (per serving)|
|Servings: 54 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||3%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When chocolate chip cookies just won't do, try this delightfully tropical pineapple turnover and cookie recipe. This sweet treat is slightly out of the ordinary, but still a crowdpleaser.
- For the Cookie Dough
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Milk (for glazing)
- For the Pineapple Filling
- 1 (15-ounce) can crushed pineapple
- 2/3 cup sugar
- 3 tablespoons flour
- 2 tablespoons lemon juice
- 1 tablespoon margarine
- Dash ground nutmeg
Gather the ingredients.
Mix together the sugar, shortening, eggs, and vanilla.
Stir in the flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.
Meanwhile, prepare the filling.
Drain the pineapple, reserving 1/2 cup of the syrup.
Mix the sugar and flour in a saucepan.
Stir in the pineapple, reserved syrup, lemon juice, margarine, and a dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
Preheat oven to 400 F. Roll dough about 1/16-inch thick on a floured surface.
Cut into 3-inch rounds or squares.
Spoon about 1 teaspoon of filling onto one side of each circle, leaving enough of an edge to seal.
Fold the dough over filling and pinch edges to seal.
Place cookies about 1 inch apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet.
Serve and enjoy!
- If using self-rising flour, omit salt and baking soda.