Pineapple Turnovers

By Lorena_321

Ingredients

• Cookie Dough:
• 1 cup sugar
• 1/2 cup shortening
• 2 eggs
• 1 t. vanilla
• 2 1/2 cups all-purpose flour
• 1/2 t. salt
• 1/4 t. baking soda
• milk
• sugar
• Pineapple Filling:
• 1 (15 oz.) can crushed pineapple
• 2/3 cup sugar
• 3 T. flour
• 2 T. lemon juice
• 1 T. margarine
• dash ground nutmeg

Preparation

Step 1

Mix 1 cup sugar, the shortening, eggs and vanilla. Stir in flour, salt and baking soda. Cover and refrigerate for at least 1 hour.
Prepare filling:
Drain pineapple well, reserving 1/2 cup syrup. Mix 2/3 cup sugar and 3 T. flour in saucepan. Stir in pineapple, reserved syrup, 2 T. lemon juice, 1 T. margarine, and dash of nutmeg. Cook, stirring constantly, until mixture thickens, about 5 minutes. Cool pineapple filling completely.
Heat oven to 400 degrees. Roll dough about 1/16" thick on a floured surface. Cut into 3-inch rounds or squares. Spoon about 1 t. filling onto one side of each circle leaving enough of an edge to seal. Fold dough over filling; pinch edges to seal. Place cookies about 1" apart on ungreased baking sheets. Brush with milk and sprinkle with sugar.
Bake until lightly browned, about 8 to 10 minutes. Immediately remove from baking sheet.