(Use above cookie recipe through refrigerator.)

FILLING:

1/4 c. white sugar
1 tbsp. flour
1/4 c. pineapple juice
6 tbsp. crushed pineapple
1 tsp. orange juice
1 tbsp. butter
Dash nutmeg

Boil slowly 5 to 10 minutes to thicken, will look clear. Refrigerate overnight. Place cut cookie on baking sheet with spatula, dip filling on top of dough and then cover with another cookie dough. Press edges together and bake 5+ minutes at 375 degrees. (These won at County and State Fairs.)