Upside Down Pineapple Cookies

[songbird]

Upside Down Pineapple Cookies




Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Yield: 30 cookies 

For the frosting:

1/2 cup shortening or butter
2 1/2 cups confectioners’ or glazing sugar

Pinch of coarse salt

4 tablespoons pineapple juice


For the cookies:

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon coarse salt

1/2 cup shortening or butter
1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract (! also added pineabble extract)
2/3 cup crushed pineapple (juices drained, but reserved)

For garnish:



Maraschino cherries



Instructions

For the cookies:

Preheat oven to 350˚F and line a baking sheet with parchment paper.


In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.


In a large bowl with an electric mixer, cream shortening and brown sugar at medium speed until light and fluffy, about 2 minutes.

Add egg, vanilla and pineapple. Continue to beat until incorporated.


Add flour mixture, about 1/2 cup at at time, until incorporated, scraping sides as needed.


Scoop dough with a medium cooking scoop onto parchment paper (with about 1 1/2 inches between cookies). Bake 15 – 18 minutes or until cookies are golden and tops are set.


Remove from oven and allow cookies to rest for about 5 minutes before transferring to cooling rack.


For the frosting:

In a large bowl with an electric mixture, beat together shortening, sugar, salt and 2 tablespoons pineapple juice until smooth. Add extra pineapple juice, as needed until desired consistency has been reached.


Frost each cookie with a generous portion of frosting and top with a maraschino cherry.

link