Light, flaky pastry rounds filled with juicy pineapple jam, topped with maraschino cherries, chopped pecans, and a delicate powdered sugar glaze. These pretty pineapple cookies look professional and are perfect for special occasions.
Do you enjoy reality TV? I watch a few food competition shows. At a recent Go Blog Social KC event I met Jade Roper Tolbert from The Bachelor and The Bachelor in Paradise. It was fun to hear her stories, but it reminded me I wouldn’t last long on reality TV—I’d miss my family and probably ask to go home.
I also contemplated applying for the American version of The Great British Bake Off. I love the show, but I didn’t apply because I couldn’t be away from my children for that long. Still, I love watching and dreaming of competing. If you had the chance to join a reality show, would you? Which one?
While making these pineapple-and-maraschino cherry cookies, I pictured myself on a baking competition. If I had to pick a show bake, this would be it. They require several steps but the result is stunning: a sweet, flaky pastry round topped with a dollop of pineapple jam and a maraschino cherry, finished with a drizzle of glaze and a sprinkle of pecans. Piping the glaze felt very pastry-chef-like—Mary Berry might have called it a delightful bake!
These cookies have a few components, so read the recipe through before you start. If you can’t find pineapple jam, you can use a quick homemade version (about 20 minutes). To drizzle the glaze neatly, spoon it into a small plastic bag and snip the corner to pipe precise lines.
Pineapple Cookies
Print
Rate
SaveSaved!
Ingredients
- 1 1/2 cups unbleached all-purpose flour
- 1 cup butter
- 1/2 cup sour cream
- 3 Tablespoons light brown sugar
- 3 Tablespoons sugar
- 1/2 cup pineapple jam
- 1/2 jar maraschino cherries (chopped into halves)
- 1/4 cup finely chopped pecan pieces
- Glaze:
- 1/2 cup sifted confectioners sugar
- 1 1/2 teaspoon milk
Instructions
-
In a medium mixing bowl, combine the flour, butter, sour cream, and brown sugar until the mixture is well blended. The dough will be stiff. Divide into two portions, cover, and chill in the refrigerator for 3 hours.
-
Preheat the oven to 350°F (175°C).
-
Lightly flour a work surface and roll each portion of dough to a thickness of about 1/8 inch. Use a 2-inch round cutter to cut rounds from the dough.
-
On half of the rounds, cut a 1-inch circle from the center so they become rings.
-
Brush a little water on the top of each full round, then place a ring (hole-side up) on top to seal. Arrange cookies about 1 inch apart on ungreased baking sheets.
-
Stir together 3 tablespoons sugar and 1 tablespoon water, and brush the tops of the cookies with this mixture.
-
Place about 1/2 teaspoon pineapple jam into the center of each cookie and top with half a maraschino cherry.
-
Sprinkle the cookies with the chopped pecans.
-
Bake at 350°F (175°C) for 15 to 20 minutes, or until the edges are lightly browned.
-
Allow the cookies to cool completely on a wire rack.
-
Whisk together the sifted confectioners’ sugar and milk until smooth and pourable to create a glaze of drizzling consistency.
-
Drizzle the glaze over the cooled cookies, let the icing set, then serve.