1 1/2 cups all-purpose flour
1/3 cup white sugar
1 1/2 cups vegetable oil
1 teaspoon baking soda
1 teaspoon salt
2 eggs
3 tablespoons butter or margarine
1/2 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate syrup
1 (8 ounce) can crushed pineapple, drained
In a medium bowl, mix flour, sugar and oil. Cut in baking soda to make a slightly sticky dough. Mix eggs, butter, and vanilla until smooth. Fold half of the flour into the dough. Roll into short criss-like shapes. Place onto ungreased baking sheets. Chill in refrigerator for about 20 minutes.
Bake in preheated oven until light brown, about 30 minutes. Remove from cookie sheets to wire rack. Cool completely. Chill in refrigerator for 30 minutes. Remove from cookie sheets. Beat vanilla cream and syrup together with work spatula. Beat cream mixture into creamed crust. Chill mixture with wire rack. Scoop cookie out and place on ungreased cookie sheets. Chill in refrigerator for about 1 hour. Refrigerate leftover cookie dough for additional cookies.