These Pineapple Upside Down Shortbread Cookies are so easy to make and taste just like the classic dessert but in cookie form.
Hi everyone! It is Mariah from Mariah’s Pleasing Plates again!
Can you believe it is already the end of September?! This year is flying by. But I don’t mind a bit. When October rolls around it just reminds me that we are that much closer to the holidays…my favorite time of year!
So naturally I have already been dreaming up cookie recipes for the upcoming season! These cookies are so much fun and are really easy to make. The base is a simple shortbread cookie that is made up of just 6 basic ingredients; sugar, flour, butter, salt, egg and vanilla extract ! But I have to admit that the centers of these cookies are really my favorite. Candied pineapple and cherries are mixed with brown sugar and butter to make a caramelized center that totally reminds me of a pineapple upside down cake.
Since I have a food blog, we always have a ton of baked goods on hand so I send the excess to work with my husband to help restrain myself from sugar overload. He always comes back and lets me know how long it takes for something to disappear and that always helps me gauge how good the recipe was. Ready for the tally on these cookies? 40 minutes. That is a new record! Of course the guy in the cubical next to my husband took 3…but who is counting! 😉 I hope you enjoy these as much as we did!
Feel free to stop by the blog and say hello! I would love to hear from you!
- 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)
- Shortbread Cookie:
- 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.
- 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.
- Cherry Pineapple Filling:
- 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.
More Fun Treats!
White Chocolate Cranberry Oatmeal Cookies
Flourless Chocolate Cherry Cookies
Dear Mandy, what a wonderful idea! I love pineapple upside down cake…these little gems are quick and easy alternative. So pretty too. xo, Catherine