6 c. flour
1 1/2 tsp. baking soda
1 1/2 tsp. salt
4 1/2 tsp. baking powder
3/4 c. milk
1 c. plus 2 tbsp. sugar
3 sticks butter
3 eggs, slightly beaten
1 tbsp. vanilla

FILLING:

2 (20 oz.) cans crushed pineapple
1/2 c. cornstarch
2 c. sugar

Cook the Filling first and let cool. Sift together dry ingredients and set aside. Cream butter and sugar. Add vanilla and eggs; blend well. Add dry ingredients alternately with milk. Use about 2/3 of dough to line bottom and sides of ungreased pan (18 x 12 x 1 inch). Spread cooled pineapple filling evenly. Divide remaining dough in half. Fill a Mirro cookie press twice, using the serrated disc to lattice the top. Bake at 350 degrees for 30 minutes or until nicely browned. Cool, then sprinkle with powdered sugar.