The sweet pineapple filling nestled between borders of cookie make this no ordinary spritz.
Ingredients: 1 cup butter, softened, 1/2 cup packed brown sugar, 1 egg, 1 teaspoon vanilla, 2 2/3 cups all-purpose flour, 1 teaspoon baking powder; filling: 29 1/2 ounce can crushed pineapple, drained, 1 cup granulated sugar.
Instructions: Make pineapple filling first as follows: In saucepan mix drained, crushed pineapple and 1 cup granulated sugar; bring to a boil. Simmer till very thick, 25-30 minutes, stirring often. Remove from heat; set aside.
Prheat oven to 400 degrees. In large mixing bowl, cream butter and brown sugar. Beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing till smooth.
Place 2/3 of dough in a cookie press with a ribbon plate. Press dough into strips the full length on ungreased baking sheets. Place remaining dough into press and press strips on a lightly floured surface. With a sharp knife, cut lengthwise strips into thirds and place one strip along edge of each strip on baking sheet forming a rim along both edges to hold the filling.
Spoon the Pineapple filling between rims of each strip. Bake in preheated 400 degree oven 8-10 minutes. Remove from oven and immediately cut into 1 1/4 inch diagonals. Cool.
Makes about 6 1/2 dozen spritz.
"Better Homes and Gardens Gifts from Your Kitchen", Meredith Corporation, USA, 1976.
Cookies Rule!!!
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