Rachael Ray Every Day

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Recipe Summary

prep:
35 mins
cook:
20 mins
total:
55 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, whisk the flour and salt. In a large bowl, using an electric mixer at medium speed, beat 3/4 cup sugar and the butter, occasionally scraping down the bowl, until light and fluffy, about 1 minute. Add the egg and vanilla; beat to blend. Reduce the speed to low; add the flour mixture and beat until just blended. Cover and refrigerate until firm, about 1 hour.

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  • In a small saucepan, cook the pineapple and the remaining 1/4 cup sugar over medium, stirring often, until the pineapple is translucent and the mixture is thick, about 12 minutes. Transfer to a wide bowl. Stir in the cherries and let cool.

  • Position the racks in the upper and lower thirds of the oven; preheat to 350 degrees . Roll dough by the tablespoon into balls. Place 1 inch apart on 2 parchment-lined baking sheets. With your thumb, make a deep indentation in the center of each ball. Fill the indentations with the pineapple mixture.

  • Bake the cookies until golden around the edges, 20 to 25 minutes. Transfer the cookies, on the parchment, to racks and dust with confectioners' sugar; let cool completely.

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