pineapple upside down cookies

(Inspired by: pineapple upside down cake)

Serves: 30

2 c. All purpose flour
1/2 tsp. Himalayan salt
1 c. Granulated sugar
1 1/2 stick butter, softened
1 egg
2 tsp. Vanilla extract
1 c. Chopped pineapples
4 maraschino cherries

Directions:

1. Cream together butter and sugar, in a large bowl.
Add egg and vanilla extract sift flour and salt into the bowl.

2. Refrigerate for at least an hour.

3. Combine 1/4 c. Sugar and pineapple, in a saucepan.
Cook for about 12 minutes on low, til pineapples is translucent and mixture is thick add cherries and cool.

4. On a prepared cookie sheet, place a Tablespoon sized balls, then squish them placing pineapple syrup in the indent.

5. Bake for 20 to 25 minutes, or until golden brown.