Pineapple Shortbread

Directions

1. 1
   Preheat the oven to 300. Cream the butter and sugar together until light and airy, about 3 minutes.
2. 2
   Add the flour gradually, stirring until well blended.
3. 3
   Spread the dough evenly on an ungreased cookie sheet. Bake for 33-39 minutes, or until golden brown. Be careful not to scorch the edges.
4. 4
   Remove the cookie sheet from the oven, set it on a wire rack, and allow it to cool slightly.
5. 5
   When the shortbread is cool enough to handle, but still malleable, spread it with pineapple preserves.
6. 6
   Slice it lengthwise into 6 strips, and then cross-wise into 9 strips to form 1-inch squares.