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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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These have a shortbread base, cherry and pineapple filling and are topped with meringue. They are always a favorite and look so pretty on a plate of miscellaneous squares. Ingredients:
1 1/2 cups all-purpose flour |
3 tablespoons icing sugar |
3/4 cup butter |
1 cup crushed pineapple, with juice |
4 ounces maraschino cherries, drained and cut up fine |
1/2 cup sugar |
2 tablespoons cornstarch, dissolved in a little cool water |
1/2 cup desiccated coconut, fine |
1 teaspoon almond extract |
3 egg whites, beaten stiff |
5 tablespoons white sugar |
Directions:
1. Mix flour, icing sugar and butter with hands and press into an 8”square pan.
2. Bake for 10 to 12 minutes in a 350 degree oven.
3. Filling: Put pineapple, its juice, cherries, and white sugar in top of double boiler and when hot add cornstarch mixture.
4. Cook until thick and clear, stirring continuously. Remove from heat.
5. Add coconut and almond flavouring and spread on top of first mixture.
6. Topping: Beat as for meringue and spread on top of filling. Bake slowly for 20 minutes in 300 degree oven.
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