Recipe: Pineapple Crunchies (thumbprint cookies with pineapple filling)

PINEAPPLE CRUNCHIES

3/4 cup butter or margarine, softened
3/4 cup brown sugar
1/4 cup white granulated sugar
1 1/2 cups flour
1 tsp. baking soda
1 tsp. vanilla extract
1 (18 oz.) can crushed pineapple, drained (reserve 1 tablespoon juice)
1 3/4 cup corn flakes
1/2 cup nuts, chopped

Drain pineapple; reserve juice.

Cream butter in small bowl of the electric mixer until light and fluffy. Add sugars gradually and beat until blended; set aside.

Sift flour and baking soda together and add to creamed mixture. Add vanilla and reserved 1 tablespoon pineapple juice. Stir in Corn Flakes.

Shape into balls about 1 1/4 inches in diameter. Place on cookie sheet and make a slight indentation in each with thumb. Fill with crushed pineapple and sprinkle with nuts.

Bake in preheated 350 degree F oven for 20 minutes.

Makes 4 dozen cookies

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Hi Leslie,

I haven't tried this recipe and it doesn't include the source but I'm hoping that it's similar to the recipe you're looking for.

Happy Baking!

Betsy