Igloos

1. 1

   In medium bowl, cream butter and sugar; stir in pineapple well. In food processor, blender chop raisins and pecans until course. Stir into pineapple mixture and blend well.

2. 2

   Spread some of the mixture on three cookies.

3. 3

   Stack and gentle press together; top with a plain cookie.

4. 4

   Repeat for 10 stacks of 4 cookies each. Place stacks on a cookie sheet and let stand at room temperature at least 8 hours or overnight until cookies are very soft.

5. 5

   Beat cream, sugar and vanilla until stiff.

6. 6

   With narrow spatula, spread sides and tops of stacks with cream mixture.

7. 7

   Gently pat with coconut to coat.

8. 8

   Top with cherries (with stem).

9. 9

   Refrigerate up to 3 days.

No additional tips available.