1 c. sugar
5 level tbsp. flour
1 can (20 oz. 1 lb. 4 oz.) crushed drained pineapple
4 tbsp. lemon juice
3 tbsp. butter
1/4 tsp. nutmeg
1/4 tsp. cardamon
1/2 tsp. coriander

COOKIES:

Mix together: 1 c. sugar 2 eggs

Stir in:

Sift together and stir in: 1/4 tsp. baking soda 1/2 tsp. salt 1/4 tsp. cardamon 1/8 tsp. ground cloves

Filling: Cook in double boiler until thickened. Cool. Refrigerate until cold. (Filling 4 dozen cookies.)

Cookies: Chill dough. Roll very thin (1/8). Cut 3 inch rounds. Place rounds on lightly greased and floured baking sheet. Place a rounded teaspoonful of desired cooled filling on each, plus 1/2 maraschino cherry in middle of filling. Cover with a 3 inch round and cut slit in middle of cookie top. Temperature 400 degrees (moderate-hot oven). Time - bake 8-10 minutes. Amount 6 dozen cookies.