Filling:
2 cans crushed pineapple
1 cup sugar
6 tbsps corn starch
1 cup chopped nutsCombine pineapple, sugar & corn starch in saucepan. Cook until thick. Cool slightly & add nuts. Do this first so that the filling is cool by the time the dough is ready.

Dough:
7 cups flour
3 beaten eggs
1 cup sugar
4 teaspoons baking powder
1 cup milk
1 tsp vanilla extract
1 cup shortening
Mix flour and baking powder together. Cut in shortening. Make a well; add eggs, milk, sugar and vanilla. Mix with hands and kneed until smooth. Roll out long strips with rolling pin, spread pineapple filling down the center. Fold 1 side of the dough over the filling, then the other over. Cut into cookies about 2″ long. Bake at 350 degrees for 12-14 minutes. Bottoms will be brown, but tops won’t. Frost when cool. Decorate with sprinkles.