Pineapple Upside Down Shortbread Cookies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24 cookies
Ingredients
  • Shortbread Cookie:
  • 2 Cups Flour
  • ½ Teaspoon Salt
  • ¾ Cup Sugar
  • 1 ½ Sticks Butter, softened
  • 1 Egg
  • 1 Teaspoon Vanilla Extract
  • Cherry-Pineapple Filling:
  • 2 Tablespoons Butter,
  • 4 Tablespoons Brown Sugar
  • ½ Cup Dried Cherry-Pineapple Mix, chopped (I used Paradise Brand)
Directions
  1. Shortbread Cookie:
  2. In a bowl, combine the flour and salt. In a separate bowl, cream together the sugar and butter with an electric mixer on medium speed. Add in the egg and vanilla extract to what was just mixed. With the mixer on low, slowly add in the flour mixture, about ⅓ at a time until it all ingredients have been mixed. Chill the cookie dough in the refrigerator for 45 minutes to an hour.
  3. Preheat the oven to 350°. Using about a tablespoon, drop balls of the dough onto a baking sheet lined with parchment paper. Use your thumb to make an indention into the center of the dough and fill each center with a teaspoon of the cherry-pineapple filling. Bake for 10-12 minutes. Allow the cookies to cool on wire racks before serving or storing.
  4. Cherry Pineapple Filling:
  5. In a small saucepan, melt the butter. Stir in the brown sugar. Add in the dried cherry-pineapple mix. Cook for 2-3 minutes on medium-low heat till the fruit is softened.
Recipe by Mandy's Recipe Box at https://mandysrecipeboxblog.com/pineapple-upside-down-shortbread/