This recipe is adapted from The Wellesley Cookie Exchange. The original recipe does not call for a food processor, but if you have one, I highly recommend doing the whole recipe in it. Of course, you can always use a pastry cutter and some elbow grease.
These were fabulous and not overly sweet. The orange zest really adds to the overall flavor, so don’t leave it out. As for the pineapple, I used the dried, diced, sugar coated type that you find in the bulk bin. It was pre-chopped, but you could also chop up candied, sugar coated rings which look like this. I plan on making these again soon – maybe with some nuts on top. My only complaint is the top crust is a litte pale.
- 1 1/4 cups all purpose flour
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter
- 1 tablespoon orange zest
- 8 oz softened cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon vanilla extract
- ½ cup chopped, candied pineapple or dried sugared pineapple
- Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking/baking spray (or just use nonstick foil).
- Pulse flour, sugar and salt in food processor to mix. Add butter and pulse until mixture has the consistency of cornmeal. Add orange zest and pulse once or twice more. Measure out 1/2 cup and set aside. Dump remainder into pan and press into bottom. Bake for 12 minutes or until lightly browned.
- Meanwhile, wipe out food processor or switch bowls.
- Process cream cheese and sugar until creamy. Add lemon juice and vanilla and process another 30 seconds, scraping sides. Add egg and process for another 30 seconds. Add pineapple and pulse just until mixed. Pour this mixture over baked crust and spread to ends. Sprinkle reserved crumb mixture over top. Return to oven and bake for another 15 minutes. Let cool completely, then chill for at least two hours.
- Grasp foil, lift bars from pan and cut into squares.