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Ingredients
  • subheading: Filling:
  • 3 (8-ounce) cans crushed pineapple in juice, undrained
  • ¾ cup granulated sugar
  • ¼ teaspoon salt
  • ⅓ cup light-colored corn syrup
  • 4 teaspoons all-purpose flour
  • subheading: Shortbread:
  • ⅓ cup nonfat dry milk
  • 9 ounces cake flour (about 2 ¼ cups)
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • 12 tablespoons unsalted butter, softened
  • ½ cup powdered sugar
  • 2 large egg yolks
  • 1 tablespoon powdered sugar (optional)
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