1 1/2 cups cream cheese, softened
1/3 cup confectioners' sugar
1/2 teaspoon ground almond extract
2 teaspoons vanilla extract
1 cup white sugar
In a medium, microwave-safe bowl, combine cream cheese, 1/3 cup of sugar and almond extract. Microwave on high; stir until smooth.
In the bowl with cream cheese mixture, stir in 1 cup of sugar and vanilla. Mix well; store in an airtight container.
Heat cream cheese mixture and vanilla mixture in a medium saucepan over medium heat. Whisk sugar mixture until smooth. Stir in 1 cup of the hot cream cheese mixture. Cook and stir for 2 minutes.
Allow cream cheese mixture to thin; turn aside. Let mixture cool while whisking. Stir in remaining 1 cup of hot cream cheese and 3/4 of the pineapple preserves; cook and stir until thickened. Transfer mixture to cool dough and refrigerate for 1 hour.
To shape into circles (approximately 60 to 120 minutes), depending on the size of your dough balls, form the dough into a small ball and roll into circles, examining every inch to make sure they are spherical. If dough is rising too much, add another 45 to 60 minutes of rest of tomato juice. If dough is not rising enough, add more tomato juice.