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 crowd pleaser.
- For the Cookie Dough:
- 1 cup sugar
- 1/2 cup shortening
- 2 eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour (*see note below for self-rising flour)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- For the Pineapple Filling:
- 1 can (15 ounces) crushed pineapple
- 2/3 cup sugar
- 3 tablespoons flour
- 2 tablespoons lemon juice
- 1 tablespoon margarine
- dash ground nutmeg
- Mix 1 cup sugar, the shortening, eggs, and vanilla. Stir in flour, salt, and baking soda. Cover and refrigerate for at least 1 hour.
- Prepare Filling: drain pineapple well, reserving 1/2 cup syrup. Mix 2/3 cup sugar and 3 tablespoons flour in a saucepan. Stir in pineapple, reserved syrup, 2 tablespoons lemon juice, 1 tablespoon margarine, and a dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
- Heat oven to 400°. Roll dough about 1/16-inch thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 teaspoon filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; 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. Makes about 4 1/2 dozen pineapple cookies.
*If using self-rising flour, omit salt and baking soda.
More Pineapple Cookies
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||0 g|