5 cups granulated sugar

5 cup pineapple juice (canned or fresh)

5 teaspoon salt

Cream the Base: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3 to 4 minutes of high-speed mixing.

Incorporate Liquids: Add the egg, vanilla extract, and the 0.5 cup of pineapple juice. Continue mixing until the liquid is fully incorporated. Do not worry if the mixture looks slightly curdled; the flour will bring it back together.

Mix Dry Ingredients: Sift the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms.

Shape and Chill: Roll the dough into 2-inch balls and place them on a baking sheet lined with parchment paper. Gently flatten each ball. If you are using pineapple rings, press a small, dried ring into the top of each cookie.

Bake: Preheat your oven to 350°F. Bake the cookies for 12 to 15 minutes or until the edges are just barely golden.

Add the Finishing Touch: While the cookies bake, whisk the powdered sugar, juice, and melted butter to create the glaze. Once the cookies are slightly cool, drizzle the glaze over the top and place a cherry in the center of each.