Preheat oven to 350*. Line baking sheets with parchment paper.

In large bowl cream butter and sugar together until lite and fluffy.

Beat in egg and vanilla.

In separate bowl, sift flour, salt & soda. Gradually add to wet mixture, mixing until soft dough forms.

Roll dough into balls, (1-1/2 Tbsp each) and slightly flatten. Place on baking sheets, leaving space between each.

Dip each pineapple ring into additional sugar and press on top of each cookie.

Bake for 14-18 minutes or until edges are golden and the cookies are set.

Let cool for 5 minutes and then remove from pan to wire rack to completely cool.

Optional: Use a maraschino cherry in the center. We don’t care for cherries so I used blueberries in the center.

Store in airtight container up to 4 days.