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A quickly ripening fresh golden pineapple sitting on the counter top was the inspiration for these very flavorful cookie bars. The orange pineapple combo was inspired by one of my favorite ice cream flavors as a child growing up here in Newfoundland. Do they have orange pineapple ice cream anywhere else?
The result of this successful experiment was utterly delicious and I must admit, I just ate two for breakfast!
Crumble together with your hands or pulse together in a food processor:
1 ¼ cups flour
½ cup butter
¼ cup brown sugar
Press into 9x9 inch pan, lined with parchment paper. Bake at 350 degrees for 10 minutes.
Boil together gently for about 10 minutes:
2 cups chopped fresh pineapple (about a 1/2 inch dice)
¼ cup sugar
Zest of 1 orange
½ cup orange juice
1 rounded tablespoon corn starch
about an ounce of water
Pour into the gently boiling pineapple mixture and cook for an additional minute stirring constantly until thickened. Cool for about 15 minutes, then pour onto the baked base.
¾ cup graham crumbs
¼ cup sugar
¼ cup melted butter
¼ cup flour
¼ cup unsweetened coconut (optional)
Sprinkle topping over filling. Bake at 350 degrees for 25- 30 minutes until golden brown on top. Cool completely before cutting into bars or squares.