Ingredients:
- 1 can (20 oz) sliced pineapple in juice, drained and patted dry
- 12 maraschino cherries, patted dry
- 4 tbsp unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1 tbsp cornstarch
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp sea salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 2 tsp vanilla extract
Instructions:
- Prep the Fruit. Drain the pineapple slices and place them between several layers of paper towels. Press down firmly to remove as much juice as possible. Repeat this three times. Note: This prevents the cookies from becoming soggy during the bake.
- Dry the Cherries. Pat the 12 maraschino cherries dry with a paper towel until no red juice remains on the surface.
- Make the Topping. Whisk together the 4 tbsp melted butter, 1/2 cup brown sugar, and 1 tbsp cornstarch in a small bowl until it forms a thick, smooth paste.
- Cream the Butter. In a large bowl, beat the 3/4 cup softened butter and 1 cup granulated sugar for 3 minutes until the mixture is pale and fluffy.
- Emulsify the Liquids. Add the large egg and 2 tsp vanilla extract to the butter mixture, beating well until completely incorporated and smooth.
- Incorporate Dry Ingredients. Gradually mix in the 2 1/4 cups flour, 1 tsp baking powder, and 1/2 tsp sea salt until just combined. Do not overmix.
- Shape the Base. Scoop about 3 tablespoons of dough per cookie and flatten slightly onto the parchment lined sheet. You should have 12 large rounds.
- Assemble the Topping. Place one dried pineapple ring onto each dough mound. Spoon a generous teaspoon of the brown sugar paste into the center of the ring and top with a cherry.
- Bake the Cookies. Place in a preheated 350°F (180°C) oven and bake for 15 minutes until the edges are golden and the sugar is bubbling.
- The Flip and Cool. Let the cookies sit on the tray for 5 minutes, then carefully use a spatula to ensure the fruit is set before transferring to a wire rack.