Ingredients
1 cup butter, softened1 package (8 ounces) cream cheese, softened2 cups all-purpose flourFILLING:1/3 cup sugar2-1/4 teaspoons all-purpose flour1/2 cup unsweetened crushed pineappleFROSTING:1 cup confectioners’ sugar2 tablespoons butter, melted2 tablespoons whole milk1/2 teaspoon vanilla extract1/2 cup chopped walnuts
Preparation
In a large bowl, cream the butter and cream cheese until light and fluffy, 3-4 minutes. Add the flour and mix well. Cover and refrigerate until easy to handle, about 2 hours.
Meanwhile, in a saucepan, combine sugar and flour; add pineapple and stir until blended. Cook over low heat until mixture comes to a boil and is thickened. Cover and refrigerate.
Divide dough in half. On a lightly floured surface, roll out each portion to 1/8-in. thickness. Cut into 3-in. squares. Place 1 in. apart on ungreased baking sheets.
To form star, make a 1-1/4-in. cut from each corner toward center (do not cut through center). Place 1/2 teaspoon of pineapple filling in the center of each. Fold every other point toward the center, overlapping pieces; press lightly to seal.
Bake at 375° until set, 8-10 minutes. Remove to wire racks to cool.
For frosting, combine the confectioners’ sugar, butter, milk and vanilla in a bowl until smooth. Drizzle over cookies; sprinkle with walnuts.
