Introduction: Pineapple-Almond Upside Down... Cookies!
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About: ♫ Basking in sunshine ☼, creating new dishes... growing zucchini and swimming with fishes. Rattlesnake hunting the desert in Spring; these are are a few of my favorites things. When the wind flies, when the p…
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!
Step 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--->
Step 2: Mix and Bake
Preheat Oven to 325 degrees
Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
In a larger, deeper bowl, use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.
One ingredient at a time, add eggs, sour cream and vanilla. Mix the batter thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.
1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well.
Spoon the batter into a pastry bag or ziplock baggie. Snip off about 1/3" from the corner.
Begin at the cherry center and slowly pipe the batter outward in a spiral. Leave about 1/4" of pineapple wedges uncovered to allow for spreading.
Bake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.
Allow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.
Serve at room temperature.
Whisk the flour, baking powder and salt together in a medium bowl. Set aside.
In a larger, deeper bowl, use a hand mixer (medium-high speed) to cream the butter first. Add the white sugar and whip until smooth.
One ingredient at a time, add eggs, sour cream and vanilla. Mix the batter thoroughly as you add each ingredient and remember to scrape the sides of the bowl, too.
1/2 cup at a time, slowly add the dry ingredients to the batter, mixing on low speed. Scrape the bowl after each addition. Mix well.
Spoon the batter into a pastry bag or ziplock baggie. Snip off about 1/3" from the corner.
Begin at the cherry center and slowly pipe the batter outward in a spiral. Leave about 1/4" of pineapple wedges uncovered to allow for spreading.
Bake for 20- 23 minutes or until golden brown. Note: If you undercook, they will not hold their shape very well.
Allow the cookies to cool for 10 minutes. Use a spatula to gently invert them upside down onto your cookie plate.
Serve at room temperature.
Step 3: Serving Suggestions:
On day 1, these cookies will hold their shape beautifully.
On day 2 they are softer and more difficult to hold in your fingers.
The delicious solution?
Plate your cookies, top with a generous dollop of whipped cream and eat them with a fork!
On day 2 they are softer and more difficult to hold in your fingers.
The delicious solution?
Plate your cookies, top with a generous dollop of whipped cream and eat them with a fork!