300x600
Ingredients
- 1 cup butter room temperature
- 1 1/2 cups granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 cup sour cream
- 3 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. cornstarch
- 1/2 tsp. salt
- 13 canned pineapple slices
- 13 maraschino cherries
- 1/2 cup butter melted
- 1 cup light brown sugar packed
Instructions
- Preheat oven to 350 degrees. Set aside the USA pan mini round cake pan.
- In a large mixing bowl, add in the butter and sugar and mix until light and fluffy.
- Add in the eggs, vanilla extract, and sour cream and mix until combined.
- Add in the flour, baking powder, cornstarch, and salt. Mix until the cookie dough just comes together. Set aside.
- In a separate bowl, stir together the melted butter and brown sugar until combined.
- Add about a tablespoon of the brown sugar mixture into the bottom of each cavity. Spread it around to cover the bottom.
- Add the pineapple slice on top of the brown sugar and the cherry in the center of the pineapple.
- Add a 3 T. cookie scoop of cookie dough to the top. Using an offset spatula, flatten it out.
- Place into the oven and bake for 25 minutes or until the edges are golden brown and the brown sugar is bubbling up the sides.
- Let cool for 10 minutes and then turn out onto a wax paper covered surface. Brown sugar will run all over, so the wax paper is necessary. If the pineapple sticks to the pan, just reposition it back on the cookie.
- Let cool completely before eating. Store in an airtight container. These are best if ate within the first 2 - 3 days.
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