1 cup shortening (Crisco)
1 cup sugar
2 eggs
4 cups unsifted all-purpose flour
4 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
1 tsp. vanilla
2 cans pineapple pie filling
milk, for brushing
confectioners' sugar, for sprinkling

Cream shortening with sugar until light and fluffy. Add next 6 ingredients in order given and mix well. Roll or pat the dough to fit a large 11 x 16 x 1/2-inch cookie sheet, reserving enough dough for top. Spread pineapple pie filling evenly in pan, cover with balance of dough and brush with milk before baking.

Bake at 350°F for about 25 minutes or until done. Sprinkle with confectioners' sugar when cool. Cut into squares or diamonds.

Submitted by: Mary Pavik