DOUGH:

1 c. shortening
1 1/2 c. sugar
2 eggs
4 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 c. sour milk

Cream shortening and sugar; add eggs. Sift together flour, soda, and baking powder. Add to creamed mixture alternately with milk. Chill.

FILLING:

1 1/2 c. sugar
4 tbsp. cornstarch
1 (20 oz.) can crushed pineapple, DO NOT DRAIN

Mix sugar and cornstarch. Add pineapple and cook until thick, stirring constantly. Cool.

Divide dough in half. Roll each half on waxed paper to fit large (17 x 11) cookie sheet. Place one sheet in pan, paper side down. Spread filling to edges. Cover with other half of dough, paper wide up.

Peel off top paper. Prick top with fork and sprinkle with sugar. Bake at 375 degrees until light brown, about 20-25 minutes. After baking, cool and turn upside down; peel off paper before cutting into pieces.