The Hume family LOVES Granny’s pineapple cookies. We cannot get enough of them! The first mouthful of this cookie is a buttery, pie-crust taste that quickly pops with tangy, juicy, pineapple goodness. These “cookies” never last long in the Hume household- especially when my brothers are around! I remember trying these one year during our Christmas holiday. They just appeared on our family Christmas cookie plate along with the traditional ginger and butter cookies. They have been a part of the Hume cookie plate ever since!
Now, you might be thinking to yourself, “why are you posting about Christmas Cookies in February?” Well, the answer is I was planning to post this recipe during December when The Prague Basket was posting about holiday traditons. But my Mama and I misplaced the photos in the digital world- or rather in her iPhone! Last week, I received an email from Mama Hume saying, “Look what I found in my photo stream!” And attached were the photos I took of her making these yummy, “can’t eat just one” cookies!
Although these cookies are a Christmas tradition in our house, they taste good at anytime of the year. And besides, it is February, the month that we Americans celebrate St. Valentine in hope of showing those closest to us extra love and admiration. So I am sharing this recipe not only because I appreciate these cookies but mostly because I admire the two women in my family who make them with LOVE. Like I said before, my family LOVES these pineapple cookies, but we don’t love them as much as we love Mama and Granny. Enjoy!
Note: This is a two day process- but VERY easy and VERY worth it! The dough and filling need to be prepared the night before baking!
8oz cream cheese, 8oz butter, 2 cups flour, 2 & 1/2 cups crushed pineapple, 1 & 1/4 cup white sugar
To make the filling: Boil pineapple and sugar for 5-8 minutes. Strain well and let set overnight in the fridge.
To make the dough: Mix together the butter and cream cheese, add flour and knead with hands.
Roll dough into small balls, cover and place in fridge overnight (see photo below)
Flatten the dough in your hands (or roll out with a floured, rolling pin if you prefer!)
Place a small amount of pineapple filling into the middle of the dough and fold in half, covering the filling.
Press the outside the dough together with a fork.
Bake for 10 minutes at 180 degrees C or 375 degrees F.
Let cool on a wire rack for 10 minutes then enjoy warm or at room temperature.