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Desserts, Recipes

Pineapple Filled Cookies

I got this recipe several years ago, so I tweaked it a little bit and they turned out really good. I hope you try them, I think you’ll like them.

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Put a mound of cookie dough on a lightly greased baking sheet, then get the back of a tablespoon wet with cold water and make an indent in the middle. Fill the hole up with the pineapple filling. Then bake.

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This is what they should look like when they come out. Cool on baking racks, then try not to eat too many.

You could also make these with an apple filling, cherry filling, blueberry filling etc. etc.

Pineapple Filled Cookies

 

2 sticks butter

1 cup raw honey

2 eggs

½ cup plain yogurt

½ cup raw milk

2 tsp vanilla

6 cups fresh-ground soft wheat flour

½ tsp sea salt

1 tsp baking soda

2 tsp aluminum-free baking powder

 

Filling:

1-20 oz can pineapple

2-3 tbsp cornstarch

2 tbsp raw honey

 

            Puree the pineapple and juice in a food processor or blender. Pour into a saucepan, reserving ¼ cup of puree to mix with the cornstarch. Add the honey to the pineapple, mix the reserved pineapple and cornstarch together then add it to the saucepan. Whisk the pineapple and bring it to a boil. Stir and boil for 2 minutes. Set aside to cool.

 

            Pre-heat oven to 350°F. In a mixing bowl blend the butter and honey until creamy. Mix in the egg, yogurt, milk and vanilla. Next add the dry ingredients and mix until well blended.

Place a heaping tablespoon of dough onto the baking sheet. Dip the back of a tablespoon into cold water, then press deeply into the center of the dough. Spoon about 2 teaspoons of pineapple filling into the hole. Repeat until you have used all of the dough. Bake for 12-13 minutes or until the bottom edges are browned.

Remove from the baking sheet and place on cooling racks to cool. Makes about 36 three inch cookies.

 

P.S. There is another way to assemble these cookies. They turn out great, but it is much more time consuming. You chill the dough then roll it out to about 1/8 inch thickness. Cut 2 circles the same size, put a mound of the pineapple filling in the center of one, then top it off with the other disc. Crimp around the edges with a fork to seal it. Bake as usual.

           

Copyright © 2009

By Tiffany Perez

Tiffany’s Table L.L.C.

All Rights Reserved.

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