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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 Cornish Ward Cook Book 2024, 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:
1 cup sugar
¼ cup flour
1½ cup- well drained crushed pineapple (save the juice)
¼ cup lemon juice (preferably freshly squeezed)
¼ teaspoon nutmeg
¾ cup pineapple juice use the juice from the crushed pineapple and add more if necessary. Cook slowly stirring constantly until thickened.

Dough:
½ cup shortening
1 cup sugar
2 eggs
2 tablespoons thick cream
1 teaspoon vanilla
2½ cups flour
¼ teaspoon baking soda
½ teaspoon salt

Directions:
Directions:
Using the smallest cookie scoop and place balls on ungreased cookie sheets. Press the ball down with a floured small glass bottom to make an indentation for the filling. Put a tablespoon of filling in the center of each of the cookies.
Bake at 400 for 10 minutes.

 

 

 

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