Hawaiian Dream Cookies
These cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling.
Prep time:
Cook time:
Serving size: 2
Calories per serving: 1,458
Ingredients:
Cook time:
Serving size: 2
Calories per serving: 1,458
1/3 cup shortening
1/3 cup butter, softened
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon grated lemon zest
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
FILLING:
1/4 cup sugar
1 tablespoon cornstarch
1 cup undrained crushed pineapple
1/2 teaspoon butter
confectioners' sugar
Directions:
In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour.
Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough.
Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Source: tasteofhome.com
Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased baking sheets. Repeat with remaining dough.
Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
