Shortbread is delicious on its own, but when topped with pineapple topping and a drizzle of frosting, it is elevated to an almost ethereal level. Buttery Pineapple Bars are delicious on their own or they make a perfect accompaniment to pudding or ice cream. They are attractive, too, so they make a nice addition to a cookie tray.

Since canned crushed pineapple is always available, these bars will be a popular year-round treat.

48 Bars or Squares

Shortbread:
1 1/4 cups butter
1/2 cup sugar
1/2 cup cornstarch
2 cups flour
1/2 teaspoon salt

1 batch Microwave Pineapple Filling
Glaze:
1 1/2 cups powdered sugar
2 tablespoons butter
2 tablespoons lemon juice
2 to 4 tablespoons milk

1. Preheat the oven to 325°.


2. Line an 11 x 17" jellyroll pan with parchment.


3. Measure the cold butter, sugar, cornstarch, flour, and salt in the bowl of a food processor and pulse until crumbly.


4. Dump the mixture onto the prepared jellyroll pan and press evenly over the pan.


5. Bake 20-25 minutes or until lightly browned.


6. Remove from the oven and cool completely.


7. When cool, spread the pineapple filling over the surface of the shortbread.


8. In a small bowl, mix the powdered sugar, butter, lemon juice, and enough milk to make a glaze consistency.


9. Drizzle the glaze over the pineapple filling.


10. When the glaze has set, cut into 48 squares or bars.


11. Store for up to a week in an airtight container in the refrigerator.

Amount Per Serving
Calories 104 Calories from Fat 48
Percent Total Calories From: Fat 46% Protein 3% Carb. 51%

Nutrient Amount per Serving
Total Fat 5 g
Saturated Fat 3 g
Cholesterol 14 mg
Sodium 79 mg
Total Carbohydrate 13 g
Dietary Fiber 0 g
Sugars 2 g
Protein 1 g

Vitamin A 4% Vitamin C 2% Calcium 0% Iron 1%