Grandma's Pineapple Cookies

Also know as "Flaky Pineapple Squares."  Ava makes these with Grandma. And Grandpa cuts them us as soon as they are (almost) cool enough.

4 cups flour

1 pound butter

1 cup sour cream

1 teaspoon vanilla

2  20-oz. cans crushed pineapple, drained

1 cup sugar

3 T cornstarch

Confectioner’s (powdered) sugar

Cut butter into flour with pastry blender or two knives.  Add sour cream and vanilla.

Mix well.  Refrigerate for 2 hours.

Meanwhile cook pineapple, sugar and cornstarch over medium heat.  Be sure to stir mixture constantly, until thick and clear.

Preheat oven to 325 degrees.  Roll out one-half of the dough and place in the bottom of an ungreased jelly roll pan.  Add cooled filling and spread over dough.  Cover with remaining rolled-out dough.  Bake at 325 degrees for 55 minutes or until squares are golden brown.  Remove from oven.

Sprinkle with confectioner’s sugar.  Cut into squares and refrigerate, if not used within a short time.