PINEAPPLE MERINGUE TART
Light and refreshing pineapple tart with a shortbread crust. This was my childhood favorite (almost 60 years ago)! Everyone loves this dessert! Serve with whipped cream if desired.
Provided by Irishike46
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine flour, butter, and sugar in a stand mixer fitted with the paddle attachment. Beat together until a soft dough forms. Press dough over the bottom and up the sides of a 9x12-inch baking pan.
- Bake in the preheated oven until edges are light golden, 20 to 25 minutes.
- While crust is baking, bring sugar and crushed pineapple to a boil in a small saucepan. Mix cornstarch with water and stir into the pineapple filling. Simmer until thickened, about 5 minutes. Remove from heat and cool slightly.
- While filling is cooling, beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Add slightly cooled pineapple mixture; whip on low speed until just combined. Give filling 1 more stir to ensure it is evenly mixed.
- Pour filling into the baked crust. Return to the oven and bake until the topping is slightly golden brown, about 10 minutes. Cool before cutting into squares.
Nutrition Facts : Calories 245 calories, Carbohydrate 33.2 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 7.3 g, Sodium 16 mg, Sugar 20.2 g
PINEAPPLE SHORTBREAD
Make and share this Pineapple Shortbread recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 40m
Yield 54 squares
Number Of Ingredients 4
Steps:
- Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
- Add the flour gradually, stirring until well blended.
- Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
- Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
- When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
- Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.
Nutrition Facts : Calories 66.5, Fat 3.5, SaturatedFat 2.2, Cholesterol 9, Sodium 25.7, Carbohydrate 8.4, Fiber 0.2, Sugar 4, Protein 0.5
HAWAIIAN SHORTBREAD COOKIE RECIPE
This macadamia nut studded crunch shortbread is coated with dark chocolate. It is the stuff of vacation dreams.
Provided by cookspacebrooklyninfo
Categories Dessert
Number Of Ingredients 8
Steps:
- In the bowl of a mixer using a paddle attachment, or in a large bowl using a hand mixer, cream butter on high speed until smooth.
- Add the powdered sugar and vanilla to the creamed butter mixture and beat until smooth. Reduce to low speed, and gradually add the flour and salt, then mix in the 1/2 cup of chopped macadamia nuts.
- Shape the cookie batter into a 3 inch diameter roll, then wrap tightly in plastic wrap. We like square cookies, so we used a bench scraper to make a roughly 3 x 3 inch square log with nice square corners. Let the cookie dough roll chill in refrigerator for at least 2 hours and up to overnight.
- Alternatively, roll the shortbread dough out to a quarter inch. If you want to make square cookies, shape into a square, and then chill at least two hours and up to overnight.
- Preheat oven to 300 F and line two baking sheets with parchment paper or a silicone baking mat.
- If you are using the log technique, remove the chilled cookie dough log from the refrigerator and use a sharp knife to cut off 1/4 inch slices.
- Otherwise, remove the rolled dough and either use a sharp knife and a ruler to cut into squares, or use a pineapple cookie cutter for Honolulu Cookie Company look alikes.
- Place the cookie dough slices on the prepared baking sheet. Repeat, filling second sheet. Bake in preheated oven for 20 minutes until the edges are golden brown. Cool the cookies completely on wire rack.
- While the cookies cool, temper the chocolate. Finely chop the chocolate. Place two-thirds of the chocolate in a medium bowl set over a saucepan of simmering water. Make sure the bottom of the metal bowl isn't touching the water, or the chocolate can get too hot and burn. Place a candy thermometer in the chocolate and stir frequently with a rubber spatula until the chocolate is melted (do not let it get hotter than 120 F for dark chocolate or 105 F for milk or white chocolate).
- Remove from heat, add the remaining third of the chocolate a little at a time, letting each bit melt before adding more. Let the chocolate cool to 82 F. If its warmer, keep stirring to cool. If it's already cooler than 82 F, move on to the next step.
- Once the chocolate is at 82 F, place it back over the simmering water. Reheat to 88 to 91 F for dark chocolate or 85 to 87 F for white or milk chocolate. Remove the bowl from the heat once you have reached the right temperature. Spread a small spoonful of the chocolate on a piece of wax paper. If it looks dull or waxy, restart the process. If it dries quickly with a glossy finish, it's ready!
- In that case, quickly dip each cookie in the melted chocolate, then sprinkle with finely chopped macadamia nuts, and then place it on a sheet of parchment paper to set. Do not let the chocolate get below 84 F, or you will need to retemper.
CRUSHED PINEAPPLE AND COCONUT COOKIES
This crushed pineapple and coconut cookie is similar to one sold in a regional grocery store in the Southeast. There are several similar recipes out there, and this is the best combination of them!
Provided by Kassidee Kennedy Cuffey
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Spread pecans and coconut onto a baking sheet.
- Toast in the preheated oven until coconut is very light golden brown and pecans become fragrant, 5 to 7 minutes. Remove from the oven and let cool, about 10 minutes. Leave the oven on.
- Pulse oats in a blender or food processor until slightly ground.
- Mix brown sugar, white sugar, and butter together in a bowl. Add pineapple, egg, vanilla extract, and almond extract.
- Mix oats, flour, baking powder, and salt together in a small bowl; mix into the wet ingredients. Stir in toasted coconut and pecans. Drop by spoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until edges are golden, 12 to 15 minutes. Cool on the cookie sheets for 1 minute before removing to a wire rack to cool completely.
Nutrition Facts : Calories 128 calories, Carbohydrate 17.8 g, Cholesterol 14.3 mg, Fat 6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 63.7 mg, Sugar 11.7 g
PINEAPPLE PIE WITH SHORTBREAD PIE CRUST
Make and share this Pineapple Pie With Shortbread Pie Crust recipe from Food.com.
Provided by DotM7037
Categories Pie
Time 35m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, butter and icing sugar and press into a 9 inch pie plate. Bake 20 minutes at 350°F.
- Cook crushed pineapple, corn starch, salt and sugar until thick. Add butter and lemon juice. When cool pour into the cooked pie crust.
Nutrition Facts : Calories 328.8, Fat 17.5, SaturatedFat 11, Cholesterol 45.8, Sodium 220.9, Carbohydrate 41.8, Fiber 1.1, Sugar 22.4, Protein 2.6
PINEAPPLE AND MACADAMIA SHORTBREAD
Make and share this Pineapple and Macadamia Shortbread recipe from Food.com.
Provided by Nurse_Corie
Categories Dessert
Time 1h20m
Yield 36 cookies, 1 serving(s)
Number Of Ingredients 5
Steps:
- preheat oven to 325.
- combine flour and sugar.
- cut in butter until mixture resembles fine crumbs and starts to cling.
- stir in nuts and pineapple.
- form into ball, knead until smooth.
- on a lightly floured surface roll dough 1/4 inch thick.
- using a 2 inch cookie cutter cut into shapes.
- reroll scrapes only twice.
- place 1 inch apart on ungreased cookie sheet.
- bake 15-20 minutes.
- transfer to wire rack.
Nutrition Facts : Calories 3281.8, Fat 212.6, SaturatedFat 121.1, Cholesterol 488.1, Sodium 1344, Carbohydrate 314.5, Fiber 11.3, Sugar 73, Protein 36.9
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