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!
They're like a little taste of Springtime to brighten the Winter blues.
Happy New Year... Enjoy!
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Signing UpStep 1: Ingredients, Tools and prep work
This recipe makes approximately 2 dozen cookies.
Ingredients:
2 1/2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter-softened
3/4 cup White Sugar
2 Eggs
1/3 cup Sour Cream
2 Tablespoons reserved Pineapple Juice
1 teaspoon Vanilla extract
Sliced Almonds
Maraschino Cherries
1 - 28 oz can of Pineapple rings- drained- juice reserved.
1/4 C Brown Sugar- packed
1 teaspoon Light Corn Syrup
Tools:
Electric Mixer
Nonstick Baking mat (Silpat) or parchment paper
Whisk
Mixing Bowls
Prep work:
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--->
Ingredients:
2 1/2 cups Flour
2 teaspoons Baking Powder
1/4 teaspoon Salt
1/2 Cup Butter-softened
3/4 cup White Sugar
2 Eggs
1/3 cup Sour Cream
2 Tablespoons reserved Pineapple Juice
1 teaspoon Vanilla extract
Sliced Almonds
Maraschino Cherries
1 - 28 oz can of Pineapple rings- drained- juice reserved.
1/4 C Brown Sugar- packed
1 teaspoon Light Corn Syrup
Tools:
Electric Mixer
Nonstick Baking mat (Silpat) or parchment paper
Whisk
Mixing Bowls
Prep work:
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--->
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btw,,, your website is FUN, refreshing and utterly DELIGHTFUL!
I'm an exPat living in Baja California. The weather here is currently WARM! ;-)
It's my favorite fruit... when combined with vodka! ;-D
I think the texture contributes to the pretty presentation, too.
Thanks for noticing and for your nice comment!