Yes, I need to get a life. But hey, guess what? I came up with a way to make the Paradise Pineapple Cookies a little more interesting. I thought of this a few hours ago and tested it out with some leftover dough.
For every two cookies, I used a tablespoon of cream cheese, 1 ½ teaspoons powdered sugar and a drop of vanilla. So if you want to make the whole batch, make the pineapple cookie dough as directed in the post and chill it for a few hours. Use measurements below for filling.
Filling:
8 oz cream cheese, slightly softened
1/2 cup powdered sugar
1 1/2 teaspoons vanilla extract
Beat cream cheese until smooth. Beat in powdered sugar and vanilla. Taste for sweetness and add more powdered sugar if desired.
To bake the cookies, spoon pineapple cookie dough onto cookie sheets as directed in original recipe. Press down slightly then put a rounded teaspoonful of filling in center of pineapple dough. Spoon more pineapple dough over filling then gently mold the dough over the cream cheese, sealing it in tightly. Sprinkle each cream cheese filled mound of dough generously with coconut as directed in original cookie recipe and press a dried cranberry or cherry into the top. Bake at 300 degrees for 23 minutes. Let cool completely before serving.
Here’s a cross section of a cream cheese stuffed pineapple cookie. I thought the cookies were much better with the filling.
{ 10 comments… read them below or add one }
Wow! You’ve been busy today! This is a great idea, and I’ll bet the filling makes these cookies special!
Ha ha, you are just like me, always thinking of how to tweak a recipe! Love the idea!! Those sound soo good and perfect for the warmer months.
These are really different and I’ll bet they taste wonderful. Thanks for another fun one to try!
And who’s the baking fool? Just kidding! (see my last blog) They do look better and I was just at the store and happened to see canned pineapple and remembered to get some. Gotta try this one soon!
Anna, I’m a faithful reader but have never left a comment. I wasn’t sure the best place to ask this question….
I saw the cookies listed below at the website listed.
LEE NAPOLI’S FAVORITE CHOCOLATE CHIP COOKIES
http://news.bostonherald.com/entertainment/food_dining/food/view/2008_06_11_Sweet_dream:_Pastry_chef_Lee_Napoli_caters_to_chocolate_lovers_at_new_shop/srvc=home&position=6
This looks like a very, good choc chip cookie…..What do you think? Is it crispy, chewy….I’m not skilled at reading recipes and knowing what to expect….Are any of your choc chip recipes similar?
Thanks for any help.
Cynthia
Hi Cynthia!
Feel free to leave a comment anywhere. They all go the same place.
Also, thanks so much for the link to Lee Napoli’s Favorite Chocolate Chip Cookies. The recipe sounds a little different with the two egg yolks. I will give it a try this week….maybe even tomorrow. It looks like something that would be easy to cut in half.
Just made some Hazelnut Brownie Bites in mini muffins cups–you’d like them, Anna.
The Paradise Pineapple cookies dough is chilling! Excited to try these, although I wish they didn’t have so much butter. I was going to try to make them low fat, but thought I’d better make them the regular way first. I’m excited for the cream cheese filling center! Instead of the craisin topping, I’m going to put a pecan on top.
Next I need to make some brownies to give away in an 8×8 pan. I’m actually going to make some Butterfinger Blondie type brownies that I found on Recipe Girl, it makes a 9×13, but my oldest son loves Butterfingers, so I’ll make 2 8×8 pans and we can keep one. I’ve got like 4-5 other things on my list of “want to bake” things, we’ll see what else I can get to. Haven’t been able to bake all week and want to just bake away!
The hazelnut brownie bites were in my latest issue of Taste of Home. I’ll let you know if they are good. I made one little boo-boo on the recipe, so we’ll see what happens.
I hope you try the Lee Napoli cookie recipe because they sound intriguing. The Amanda Hesser cookies looked good although I don’t trust her because she started the whole insane Levain Bakery cookie frenzy with her NYT article. I needed to make a chocolate layer cake today and for no other reason that I’m obsessive-compulsive I went in search of a (yet another)new recipe to try. But eureka! I have a new go-to cake! It’s Colette Peter’s Bourbon Chocolate Cake. It is SO easy. One bowl and a whisk. Black, moist and delicious. I found some other versions that substitute different liqeurs for the bourbon, or you could just add more coffee or even water. Doesn’t taste like alcohol but it has a nice, deep, complex chocolate flavor.
http://www.cooking.com/recipes/static/recipe4664.htm
the cream cheese looks really good… you are a busy lady for sure…
I think you are brilliant! What a great idea, bringing this cookie to the next level. And if you need to get a life, then what does that say about me, who gets a kick out of your experiments vicariously? I REALLY need to get a life…