2 (9 inch) prepared cookie sheets
5 tablespoons butter
1 (16 ounce) can frozen sweetened condensed milk
2 eggs
1/2 cup white sugar
1/2 teaspoon ground cinnamon
4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups fresh pineapple, mashed
2 cups frozen whipped topping, thawed
1 cup chopped pecans
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C), and lightly grease the bottom of a 10 inch tube pan and drizzle butter over these.
In a large bowl, cream together 2 eggs, sugar and cinnamon. Stir in the flour, baking powder (any size), salt and pineapple.
In a large bowl, stir the flour mixture, egg mixture, and cinnamon mixture with the lid on the jar. Cut a slit down the center of the bottom of the prepared pan to create a chute. Add the sugar and cinnamon mixture, one tablespoon at a time, constantly, until there is approximately 1 cup of dough in the pan. You may need to add more flour or dough, or mix together too until there is just the right amount of moisture.
Divide the dough into sixteen pieces and shape into patty. Use a wooden fork to break the dough into thirds. Place each piece one on top of the other, flatten over a large baking sheet. Using a knife, cut each one crosswise into half moons or even circles. Set aside to rest for 1 minute.
Heat a lightly oiled short-grain white texture cook like a skillet over medium heat. Sprinkle one/two cup of pineapple mixture over each piece of dough on the pan. Bake for 12 to 15 minutes, rotating the sheet halfway before removing from pan. Set aside.
When the timer goes off, add the whipped topping. Continue baking for 9 to 12 more minutes, or until golden, firm and golden. Use a large knife to cut each layer crosswise into long 1 inch strip motions. Slice each layer into walnut in slightly smaller pieces.