Pineapple Right-Side-Up Cookie Bars

Preheat oven to 350 degrees F, with rack in middle position.

(Another recipe with a no-roll crust-don't you just love it?)

2 cups flour (no need to sift)
1 cup softened butter (2 sticks, 1/2 pound
1/2 cup white sugar
4 beaten eggs (just whip them up with a fork)
1/2 cup white sugar
1/2 cup frozen concentrated pineapple juice
1/2 cup drained crushed pineapple (if you have any left over, freeze it)
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons flour (that's 1/4 cup-don ’t bother to sift)

FIRST STEP: Dump pineapple in a strainer and let it drain while you do this step. Cream butter with sugar and add flour. Mix well. (You can also do this in a food processor with hard butter cut into chunks and the steel blade.) Spread mixture out in a greased 9 x 13 inch pan (that‘s a standard sheet cake pan), and press it down evenly with your hands.

Bake at 350 degrees F for 15 to 20 minutes. Remove from oven. (Don’ t turn off oven !)

SECOND STEP: Mix eggs with sugar. Add pineapple concentrate, drained pineapple, and mix. Add salt and baking powder and stir it all up. Then add flour and mix thoroughly. (This will be runny-it’ll set in the oven.)

Pour this mixture on top of the pan you just baked and stick it back into the oven. Bake at 350 degrees F. for another 45-50 minutes. Then remove from oven.

Let cool thoroughly, then sprinkle a little powdered sugar on the top and cut into brownie-sized bars.