The moist, delicious yumminess of classic Pineapple Upside Down Cake has been captured ... in a Cookie!
They're like a little taste of Springtime to brighten the Winter blues.
Happy New Year... Enjoy!
Step 1: Ingredients, Tools and prep work
This recipe makes approximately 2 dozen cookies.
2 1/2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter-softened
3/4 cup White Sugar
1/3 cup Sour Cream
2 Tablespoons reserved Pineapple Juice
1 teaspoon Vanilla extract
1 - 28 oz can of Pineapple rings- drained- juice reserved.
1/4 C Brown Sugar- packed
1 teaspoon Light Corn Syrup
Nonstick Baking mat (Silpat) or parchment paper
Remove the pineapple rings from the can. Place them on a paper towel and gently pat dry. (Save the canned juice.) Cut each ring into small wedges as pictured. Place in a bowl. Add brown sugar and Corn syrup. Toss to coat.
Drain maraschino cherries on a paper towel. Cut in half. Place the cherries on the baking sheet, domed side-down. Space them about 4-5 inches apart. Lay the almond slices in a circular, flower-fashion around the cherry. Follow suit with the pineapple wedges, using 5 per cookie.
These cookies do not spread very much but give yourself plenty of room on the first batch so you can better gauge the spacing.
Motorhome living requires me to bake in a Toaster Oven. I started with 4 cookies on a sheet and found I could fit 6 if I was careful.
Next Step---> Batter preparation--->