Pineapple Upside Down Cookies

 Today is Bil's birthday and he loves Pineapple Upside Down Cake. Cookies are easier to take places, so we are trying these today to take to share with friends at dinner

Ingredients
1 cup vegan soy-free butter
1 TBS flax meal and 3 TBS water
1 cup sugar
1 tsp vanilla

2.5 cups King Arthur Gluten Free flour
1 tsp baking powder
0.5 tsp baking soda
0.5 tsp salt

Topping
1 can pineapple rings, reserve juice
0.25 melted vegan soy-free butter
0.5 cup brown sugar
Maraschino cherries

Directions:
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Beat in the egg and vanilla extract, mixing until well blended.
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the creamed butter mixture, stirring gently until just combined.

In a small saucepan, melt ¼ cup of unsalted butter with the brown sugar over medium heat, stirring continuously until bubbly and smooth.

Scoop about 1 tablespoon of cookie dough and gently spread it over each pineapple slice, ensuring to cover it slightly while keeping some fruit visible.

Bake in the preheated oven for 12-15 minutes, or until the cookie edges turn light golden brown.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack for complete cooling.