Tropical Pineapple Cookies

INGREDIENTS

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 3/4 cups all-purpose flour / maida

1 tsp baking powder

1/4 tsp salt

1/4 cup crushed pineapple, drained

1/4 cup brown sugar

6 maraschino cherries, halved -A maraschino cherry is a preserved, sweetened cherry, typically made from light-colored sweet cherries.

 

 

METHOD:

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the egg and vanilla extract to the creamed mixture, beating well until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.

Using your thumb or the back of a spoon, make an indentation in the center of each dough ball.

Fill each indentation with a teaspoon of crushed pineapple, then sprinkle brown sugar over the top.

Place half a maraschino cherry in the center of each cookie.

Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

 

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