Ingredients:
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup crushed pineapple, drained
1/4 cup brown sugar
6 maraschino cherries, halved
Directions:
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
In a small bowl, mix the drained crushed pineapple and brown sugar.
Roll tablespoon-sized portions of the dough into balls and flatten each slightly. Place them on the prepared baking sheet.
Top each cookie with a small spoonful of the pineapple mixture and press a cherry half into the center of each cookie.
Bake for 10-12 minutes, or until the edges are golden and the cookies are set. Let cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Prep Time: 15 minutes | Baking Time: 12 minutes | Total Time: 27 minutes
Kcal: 120 kcal per cookie | Servings: 24 cookies
