Pineapple Shortbread

1. 1

   Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.

2. 2

   Add the flour gradually, stirring until well blended.

3. 3

   Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.

4. 4

   Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.

5. 5

   When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.

6. 6

   Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.

No additional tips available.