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Categories:
shortening butter sugar eggs vanilla lemon zest flour baking powder salt sugar cornstarch pineapple butter confectioners
Viewed: 9 - Published at: 6 years agoIngredients
- 1/3 cup shortening
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon zest
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- FILLING:
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup undrained crushed pineapple
- 1/2 teaspoon butter
- Confectioners' sugar
Method
- In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon zest. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour.
- Preheat oven to 350°. On a surface sprinkled with confectioners' sugar, roll dough to 1/4-in. thickness. Cut with a 2-in. round cookie cutter dusted with confectioners' sugar. Using a floured 1-in. star-shaped cookie cutter, cut out the centers of half of the cookies; re-roll scraps as needed. Place solid and window cookies 2 in. apart on greased
- . Repeat with remaining dough.
- Bake 12-15 minutes or until edges are brown. Cool on pans 5 minutes. Remove to wire racks to cool completely.
- In a small saucepan, mix sugar and cornstarch. Stir in pineapple. Cook and stir over medium heat until thickened. Stir in butter. Cool completely. Spread filling on bottoms of solid cookies; top with window cookies. Dust with confectioners' sugar.
