Ever since I can remember, mom had made what she called pineapple pits.  This is a 3 layer sheet cookie that is wonderful.  The key to it all is the dough that is used and rolling it out between wax paper.  It takes about an hour to make the pita and then baking time but it is worth it.

I have made the fruit filling out of cherries, pineapple, apples, and just about any fruit that I could get.  My favorite is cherry.  It also has a great color that it adds to the cookies and looks good on a plate.

Pineapple Pita

3 sticks oleo (I use  butter)
4 egg yolks
4 cups flour
¼ cup milk
¼ cup warm water (~ 100 deg F to activate the yeast)
1 package dry yeast

combine yeast in water and set aside
combine oleo and flour – mix until coarse
add beaten egg yolks, milk and yeast
(can add 1 T of sugar) blend until bowl is clean

knead 5 minutes. make 3 balls.
(roll between wax paper)

first layer – mix together:

1 lb ground nuts
1 cup sugar
1 ½ tsp cinnamon

second layer – cook 15 minutes on the stove in a pot, then cool:

3 T cornstarch
½ cup sugar
1 – 2 lb can crushed pineapple
¾ cup water
1 beaten egg yolk

Bake at 350 for 30 to 35 minutes – punch top with fork before baking

Icing – cream together:
½ cup Crisco
½ cup oleo or butter
1 cup sugar

then add ½ cup hot milk (not too hot) and
1 tsp vanilla and 1 T flour

sprinkle ground nuts on top

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