member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Kristin Lehr      

Recipe Categories:

    Pineapple Shortbread Cookies


    Source of Recipe


    The Hali'imaile General Store Cookbook


    List of Ingredients


    • raw sugar, for sprinkling
    • Ground nutmeg, for sprinkling
    • 3 tablespoons apricot-pineapple preserves
    • 1 recipe sweet dough


    Instructions


    1. Preheat oven to 350.
    2. On a floured surface, roll out the dough to 1/4 inch thick. Using a pineapple-shaped cookie cutter, or any other cookie cutter shape. These are sandwich cookies, so you'll need 2 pineapples for each completed cookie.
    3. Divide the cutouts evenly between 2 ungreased baking sheets. On the sheet of cutouts for the cookie tops, score the dough in a crisscross pattern, using the back of a small paring knife. Brush with water and sprinkle with the raw sugar and nutmeg.
    4. Place both baking sheets in the oven on 2 separate racks and bake for 10 minutes. Switch the trays between the racks, rotate them, and bake for another 10 minutes, until all the cookies are a light golden brown. Allow to cool completely on the baking sheets.
    5. Spread the preserves on the bottom cookies and close with the tops. Store in an airtight container at room temperature.
 

 

 

previous page | recipe circus home page | member pages
mimi's cyber kitchen |