1 sm. can crushed pineapple
2 c. sugar

Cook until thick like jam. Cool.

PASTRY:

3 c. bread flour
1/4 tsp. salt
3 tbsp. sugar
1 c. butter
3/4 c. milk
1/2 c. ground nuts

Mix flour, salt, sugar and butter together like pie crust; add milk. Divide dough in half. Roll thin and line 16x10 flat tin with half the dough. Spread filling over this; sprinkle with nuts.

Roll out other half of dough. Pierce with a fork and place over filling. Dot with butter. Bake at 350 degrees for 30-35 minutes. Cut into diamond shapes (cutting crosswise back and forth) while still hot. Yields 48 cookies.