These cookies are lovely as they are, but I'll sometimes use a light-colored sanding sugar for the top: First, lightly brush the top cookie with cream, then sprinkle with sanding sugar. This can be done before or after placing the cookie on top of the filling. —Lorraine Caland, Shuniah, Ontario
VERIFIED BY Taste of Home Test Kitchen
- 1/3 cup shortening
- 1/3 cup butter, softened
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon grated lemon peel
- 2 cups all-purpose flour
- 1-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1 cup undrained crushed pineapple
- 1/2 teaspoon butter
- Confectioners' sugar
- In a large bowl, cream shortening, butter and sugar until light and fluffy. Beat in eggs, vanilla and lemon peel. 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 wrap. 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 baking sheets. 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. Yield: about 2 dozen.
Originally published as Hawaiian Dream Cookies in Taste of Home Christmas Annual Annual 2017, p167