1 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon vanilla
2 2/3 cups all-purpose flour
1 teaspoon baking powder
for pineapple filling:
29 1/2 ounces crushed pineapple, drained
1 cup sugar
red and green food coloring
Make pineapple filling. In a saucepan stir together pineapple and sugar, bring
Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring
Divide fruit filling in half. Using a few drops of food coloring, tint half
of the filling red and
the other half green. Cool thoroughly.
Preheat oven to 400F.
brown sugar; beat in egg and vanilla. Stir together flour and baking powder;
to creamed mixture, mixing until smooth.
Do not chill.
Place half of the dough
cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased
cookie sheets. Using star plate and remaining dough, press lengthwise rows of
top of each strip, making a rim along both edges.
Spoon red or green pineapple
filling between rims on top of ribbon strips.
Bake cookies for 8 to 10 minutes. While
strips into 1 1/4 inch diagonals. Cool. Makes 78.