I have been using this recipe since 1974. A dear friend who was a wonderful baker gave it to me.
2 cups (4 sticks) butter
4 cups all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
3 cups crushed pineapple
3 tablespoons cornstarch
1 cup granulated sugar
Confectioners’ sugar
In a medium-size bowl cut the butter into the flour with a pastry blender. Add the sour cream and vanilla. Mix well. Refrigerate at least 2 hours. In a saucepan on medium heat cook the pineapple, cornstarch, and granulated sugar, stirring constantly, until it is thick and clear.
Preheat the oven to 325°. Remove the dough from the refrigerator. Roll out the dough and place half of it on an ungreased cookie sheet. Spread the pineapple filling over the dough. Cover with the remaining dough. Bake for 55 minutes or until golden. Sprinkle with the confectioners’ sugar. Cut into squares. Refrigerate any leftover squares.
YIELD: 24 SQUARES