Pineapple Puffs Cookies Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  sugar
     1/2           cup  butter or margarine -- softened
     1/2           cup  sour cream
                        OR
     1/2           cup  plain yogurt
  1                     egg
  1       (8 ounce) can  crushed pineapple in juice -- undrained
  3 1/2           cups  all-purpose flour
  1           teaspoon  baking soda
  1           teaspoon  vanilla
     1/2      teaspoon  salt
     1/2           cup  chopped almonds
                        Vanilla Glaze -- (recipe follows)
                       
                        VANILLA GLAZE
  2               cups  powdered sugar
  1           teaspoon  vanilla
  2        tablespoons  milk (2 to 3 tablespoons)

Heat oven to 375º. Beat sugar, butter, sour cream, egg and pineapple in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda, vanilla and salt. Stir in almonds.

Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched in center. Immediately remove from cookie sheet to wire rack. Cool completely. Spread with Vanilla Glaze.

VANILLA GLAZE:

Pistachio-Chocolate Checkers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1 1/2           cups  powdered sugar
  1                cup  butter or margarine -- softened
  1                     egg
  2 2/3           cups  all-purpose flour
     1/4      teaspoon  salt
     1/4           cup  baking cocoa
  1         tablespoon  milk
     1/4           cup  finely chopped pistachio nuts
  2              drops  green food color, if desired (2 to 3
                        drops)

Beat powdered sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour and salt. Divide dough in half. Stir cocoa and milk into one half. Stir nuts and food color into other half.

Pat chocolate dough into rectangle, 6 × 5 inches. Cut crosswise into 8
strips, 3/4 inch wide. Repeat with pistachio dough. Place 2 strips of each color of dough side by side, alternating colors. Top with 2 strips of each dough, alternating colors to create checkerboard. Gently press strips together. Repeat with remaining strips to make second rectangle. Wrap and refrigerate about 2 hours or until firm.

Heat oven to 375º. Cut rectangles crosswise into 1/4-inch slices. Place
about 1 inch apart on ungreased cookie sheet. Bake 8 to 10 minutes or
until set. Remove from cookie sheet to wire rack.