Roro's Pineapple Cookies Recipe

Roro's Pineapple Cookies Recipe
Roro's Pineapple Cookies Recipe photo by Taste of Home
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Roro's Pineapple Cookies Recipe

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My memories of Christmas always include my mom's pineapple cookies. The kids called her Roro, and we still make them every year to keep her memory alive. You can substitute your favorite flavor of preserves for the pineapple. —Donna Scarano, East Hanover, New Jersey
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 20 min. Bake: 20 min./batch + cooling

Ingredients

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 1/3 cup water
  • 1/2 cup pineapple preserves
  • 1/2 cup confectioners' sugar

Directions

Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough.
Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment paper-lined baking sheets.
Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar. Yield: about 2 dozen.
Originally published as Roro's Pineapple Cookies in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 88 calories, 2g fat (1g saturated fat), 13mg cholesterol, 128mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened
  • 1 large egg
  • 1/3 cup water
  • 1/2 cup pineapple preserves
  • 1/2 cup confectioners' sugar
  1. Preheat oven to 375°. Combine flour, sugar, baking powder and salt; cut in butter until well blended. In a small bowl, whisk egg with water. Gradually add to flour mixture; stir to form a soft dough.
  2. Turn onto a lightly floured surface; divide into 2 portions. Roll each half into a 12x6-in. rectangle. Spread 1/4 cup preserves down the center of each rectangle. Starting at a long side, fold dough over filling; fold other side over top. Pinch to seal seams and edges. Place seam side down on parchment paper-lined baking sheets.
  3. Bake until lightly browned, 20-25 minutes. Cut each rectangle diagonally into 1-in. strips. Remove to wire racks to cool completely. Dust with confectioners' sugar. Yield: about 2 dozen.
Originally published as Roro's Pineapple Cookies in Cookies & Candies Bookazine 2017

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