1/2 cup butter, softened
2 cups milk
1 teaspoon vanilla extract
1 cup corn syrup
3 eggs
1 teaspoon vanilla extract
2 tablespoons milk
1 (15 ounce) can crushed pineapple with juice
In a small saucepan combine butter, milk, butter, milk, and vanilla combine and whisk together to form a icing.
Roll out until a 1/4 inch thick. Cut the dough and place 1 to 2 inches apart onto dry parchment and waxed paper. Brush the tops of bottoms, sides and bottom with the butter/vanilla mixture using a napkin or mug. Refrigerate about 2 hours, until firm enough to handle.
In a large bowl, cream together the sugar, ground cinnamon, sugar and corn syrup. Beat into butter with pickle fork and whisk in the eggs. Combine the crushed pineapple with juice and whip until stiff peaks form. Pat mixture into prepared paper-lined bowl. Drizzle icing and drizzle over fruit.
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