Pineapple Beer Cookies

3 cups sifted all-purpose flour
5 teaspoons baking powder
1 cup Crisco
Pinch of salt
1 large egg, beaten
3/4 cup beer
2 (1 pound) jars pineapple preserves
Confectioners' sugar

Blend together the flour, baking powder, Crisco and salt. Mix together the egg and beer, then add to the flour mixture. Divide dough into 3 equal parts and chill for 1 hour.

Roll 1/3 portion of dough thin enough to fit a cookie sheet. Place dough on cookie sheet. Evenly spread 1 jar of pineapple preserves on the top. Roll out next 1/3 of dough, place on top. Spread second jar of pineapple preserves on top. Roll out last portion of dough and place on top of preserves. Bake at 350 degrees F for 30 to 35 minutes. Sprinkle with confectioners' sugar while warm. Cut into squares.