Makes: 4 dozen at $2.18 per dozen. Prep: 20 minutes. Bake: at 350° for 15 minutes.
Heat oven to 350°. Coat 2 large baking sheets with cooking spray.
In medium-size bowl, whisk together flour and salt.
In large bowl, on medium-high speed, beat together butter, sugar and extract until creamy, about 2 minutes. Stir in flour mixture, nuts and pineapple until dough forms.
Divide dough into 6 equal pieces. Roll each piece into a ball. Place 3 balls on a prepared baking sheet; flatten each into 5-inch round. Smooth edge; press tines of fork around edge. Cut each into 8 equal triangles; do not pull apart. Repeat with remaining dough and second baking sheet.
Bake in 350° oven for about 15 minutes or until just lightly golden.
While still hot, recut rounds into triangles. Transfer to rack; let cool.
In small bowl, stir together sugar and juice until smooth. Divide icing in half; tint half with red food color. Spoon each icing into a pastry bag fitted with a small writing tip. Pipe alternating stripes into indentations on each cookie. Let dry.