Delightful swirled cookies with a sweet pineapple filling, perfect for holiday baking or afternoon tea.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup crushed pineapple, well drained
1/4 cup brown sugar
1 teaspoon cornstarch
Instructions
1. Prepare the Crust:
Cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
Whisk together flour, baking powder, and salt. Gradually mix into butter mixture until dough forms. Divide dough in half, wrap in plastic, and chill for 1 hour.
Combine pineapple, brown sugar, and cornstarch in a saucepan. Cook over medium heat until thickened, about 5 minutes. Cool completely.
Roll each dough half into a 10×12-inch rectangle. Spread pineapple filling evenly over dough. Roll tightly into a log, wrap in plastic, and chill for 2 hours.
Preheat oven to 350°F (175°C). Slice logs into 1/2-inch rounds and place on parchment-lined baking sheets. Bake for 10-12 minutes until edges are golden.