Roro’s Pineapple Cookies
Total TimePrep: 20 min. Bake: 20 min./batch + cooling
Makesabout 2 dozen
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, softened
- 1 large egg, room temperature
- 1/3 cup water
- 1/2 cup pineapple preserves
- 1/2 cup confectioners' sugar
- 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-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.
Nutrition Facts1 cookie: 88 calories, 2g fat (1g saturated fat), 13mg cholesterol, 128mg sodium, 16g carbohydrate (8g sugars, 0 fiber), 1g protein.
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Jan 3, 2020
These interesting cookies are super easy to make and customize. The dough base has a scone-like taste and texture. We made a batch with pineapple preserves and another with raspberry-cherry preserves. Both were delish. If you’re searching for a quick homemade treat to serve with coffee or tea, these cookies are a perfect option.