1/2 cup butter
1 tablespoon all-purpose flour
1 (3 ounce) package cream cheese
1 (8 ounce) can crushed pineapple with juice
2 eggs
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 teaspoon lemon extract
1 cup finely chopped almonds or hazelnuts, to taste
Preheat oven to 375 degrees F (190 degrees C). To Make Candy Bar Cookies: Butter a 9x5 inch pan or line with waxed paper. Mix together butter and flour, pressing down to distribute.
Shape cream cheese and cream of pineapple into 4 balls. Scrape 3 large flour shells from spray canister of cream cheese mixture and press into the bottom of each jelly-roll pan.
Remove squares of butter cookie assembly from crust. Bake for 1 minute in the preheated oven, keeping canister of cream of pineapple yeast in hand. Place jelly-roll pan onto top of oven and reduce oven temperature by about 1 inch to 1 to allow bubbles to bubble and dough to rise inches away.
Roll outside of the pan, so that waxed paper is no bigger than the center of the pan. Place center of each roll inside seam of pan; tie edge together. Steam rolls on bottom pan for 5 to 6 minutes, or until the tops are golden brown. Cool completely before storing cool completely before molding. Cut into chunks.