4 c. flour
1/4 tsp. salt
1 c. sugar
3/4 c. butter
2 tsp. baking soda
2 eggs, beaten slightly
3/4 c. sour cream
Roller
Cookie sheet

Cut butter into flour, salt, eggs and cream. Mix well. Chill 45 minutes.

FILLING:

2 cans pineapple
3 tbsp. cornstarch
1 c. sugar

Mix cornstarch, sugar and pineapple. Cook until thick, about 10 minutes. Spread filling. Cover with dough. Brush with beaten egg and nuts. Bake at 350 degrees for 30 minutes.