1 1/2 cups shortening
1 1/2 cups white sugar
1 egg
1 1/3 cups milk
2 1/2 teaspoons vanilla extract
1 cup whole milk
1 teaspoon baking soda
2 teaspoons baking powder
1 cup butter
6 tablespoons milk
6 tablespoons vegetable oil
In a large bowl, cream together shortening, sugar, egg, milk and vanilla. Beat in sugar egg. Stir milk and vanilla into creamed mixture. Beat in sugar butter and oil until smooth.
Beat material from the pineapple into the egg mixture. Fold in the shortening mixture. Drop by 1 teaspoonfuls into chilled tart shells.
Bake at 350 degrees F (175 degrees C) for 10 minutes and check to make sure all sides are about the same. Allow to cool completely before cutting into squares.