German Brown Sugar Sprite
|Holiday pineapple filling||1 Cup (16 tbs)|
|Butter/Margarine||1 Cup (16 tbs), softened|
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 2⁄3 Cup (42.67 tbs)|
|Baking powder||1 Teaspoon|
Prepare Holiday Pineapple Filling; cool.
Cream together butter and brown sugar; beat in egg and vanilla.
Stir together flour and baking powder; add gradually to creamed mixture, mixing till smooth.
Do not chill.
Place half of dough into cookie press .
Using ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets.
Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges.
Spoon red or green Holiday Pineapple Filling between rims atop ribbon strips.
Bake cookies in 400°F oven for 8 to 10 minutes.
While cookies are hot, cut strips into 1 1/4-inch diagonals.