Description
Delightful swirled cookies with a sweet pineapple filling, perfect for holiday baking or afternoon tea.
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.
Notes
You can customize the seasonings to taste.