Ingredients

For the topping:

1/2 cup (1 stick) unsalted butter, melted

2/3 cup light brown sugar, packed

12 pineapple rings (canned, drained well and patted dry)

12 maraschino cherries, patted dry

For the cookie dough:

1 cup (2 sticks) unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

Instructions

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