Serves: 12
Total Calories: 276
Turn undrained pineapple into small saucepan. Blend sugar, salt and cornstarch in small bowl. Stir into pineapple. Cook, stirring frequently until it boils and thickens. Turn heat low and simmer 5 minutes. Let cool completely before using
Cream shortening, sugar, vanilla and eggs. Sift flour, baking powder and cinnamon. Add oats and dry milk to the dry ingredients, then stir into creamed mixture, blend well. Place on greased cookie sheet 1/3 cup dough for each cookie. Leave room for cookies to spread, top with a tablespoon of filling. Bake at 350 degrees for 15 minutes or until done. Slide off onto wire racks to cool.
This Pineapple Filled Breakfast Cookies recipe is from the Quick & Easy Breakfast Recipes Cookbook. Download this Cookbook today.
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