Dried Pineapple Shortbread Cookies

Instructions

1. 1

   Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

2. 2

   In a large mixing bowl, cream together the unsalted butter and powdered sugar until light and fluffy.

3. 3

   Add the vanilla extract and mix until well combined.

4. 4

   Gradually add the all-purpose flour and salt to the butter mixture, mixing until just combined.

5. 5

   Fold in the finely chopped dried pineapple until evenly distributed throughout the dough.

6. 6

   Roll the dough into a log shape, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

7. 7

   Once chilled, slice the dough into 1/4-inch thick rounds and place them on the prepared baking sheet.

8. 8

   Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

9. 9

   Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.