1 1/2 cups sugar
1/2 cup shortening
1 cup milk
1 teaspoon baking soda
1 teaspoon cream of tarter
1 teaspoon vanilla
4 cups flour (or more)
Mix to a cookies dough consistency [not too sticky--like sugar cookie dough] and roll out on a floured surface. Using a 2' round cookie cutter, cut out two rounds for each cookie.
2 cups crushed pineapple with juice
1/2 cup sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
Cook until thick and clear.
Place round cutouts on cookie sheet. Put a little filling in center
of cutout. Top with additional cutout and press edges together. Make
a hole or crisscross in the top. Bake at 375 degrees for 10 minutes.
Store in a sealed container. These get better as they sit.