Makes: 4 dozen at $2.18 per dozen. Prep: 20 minutes. Bake: at 350° for 15 minutes.



Pineapple Icing:


  • Heat oven to 350°. Coat 2 large baking sheets with cooking spray.

  • In medium-size bowl, whisk together flour and salt.

  • In large bowl, on medium-high speed, beat together butter, sugar and extract until creamy, about 2 minutes. Stir in flour mixture, nuts and pineapple until dough forms.

  • Divide dough into 6 equal pieces. Roll each piece into a ball. Place 3 balls on a prepared baking sheet; flatten each into 5-inch round. Smooth edge; press tines of fork around edge. Cut each into 8 equal triangles; do not pull apart. Repeat with remaining dough and second baking sheet.

  • Bake in 350° oven for about 15 minutes or until just lightly golden.

  • While still hot, recut rounds into triangles. Transfer to rack; let cool.

Pineapple Icing:

  • In small bowl, stir together sugar and juice until smooth. Divide icing in half; tint half with red food color. Spoon each icing into a pastry bag fitted with a small writing tip. Pipe alternating stripes into indentations on each cookie. Let dry.

Nutrition Facts

110 calories; 6 g total fat; 10 mg cholesterol; 13 mg sodium. 13 g carbohydrates; 1 g protein;