Method

Make pineapple filling. In a saucepan stir together pineapple and sugar, bring
to boiling.

Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring
often.

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.
Cream together
butter and
brown sugar; beat in egg and vanilla. Stir together flour and baking powder;
add gradually
to creamed mixture, mixing until smooth.
Do not chill.
Place half of the dough
in the
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
dough on
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
hot, cut
strips into 1 1/4 inch diagonals. Cool. Makes 78.