Ingredients

• 1/2 cup (1 stick) unsalted butter or margarine, at room temperature, cut in chunks
• 6 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1/3 cup ground walnuts
• 2 to 4 tablespoons warm water
• 1/3 cup diced dried candied pineapple
• Sifted confectioners' sugar to dust cookies

Instructions

1. To prepare cookies beat butter and sugar until light, about 2 minutes. Stir in flour and walnuts, blend together. Add only enough water to make a soft dough. Gather dough into a ball, turn out onto a lightly floured board, and knead about 1 to 2 minutes, until smooth. Cover dough with plastic wrap and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F. Lightly grease or spray cookie sheets.
3. Divide dough in half and roll it out on a lightly floured pastry cloth to between 1/8 and 1/4 inch thick. Cut into 1 1/2-inch rounds with a cookie cutter.
4. Set 3 pieces of the pineapple in the center of half of the cookies. Brush the edges of remaining cookies with water. Set the top cookies over the bottom cookies, pressing the edges together and stretching each top cookie to fit over the bottom one.
5. Set cookies 1 1/2 inches apart on cookie sheets. Bake in the center of the oven for 15 to 17 minutes, until golden on the bottom and firm to the touch. Cookies should not brown. Remove from the oven and sprinkle lightly with sifted confectioners ' sugar. Let cookies stay on baking sheet for 2 to 3 minutes, then remove to wire racks to cool.
6. When cookies are cool, sprinkle again with sifted confectioners' sugar.