Fruit and Cookie Parfaits

Preheat oven to 350 degrees. Make the cookies: In a food processor, pulse togetherflour, confectioners' sugar, and butter until large clumps form. With the motor running, pour in pineapple juice and then vanilla; process until dough just comes together (about 30 seconds).

Transfer dough to a floured surface; roll out to a 12-inch round. With a 2-inch biscuit cutter, cut out rounds. Gather scraps; roll and cut out more rounds (to make about 20).

Place rounds on a baking sheet; sprinkle with granulated sugar. Bake until golden brown on the bottom, 15 to 20 minutes. Cool cookies on baking sheet.

Meanwhile, make the filling: In a 2-quart microwave-safe dish, arrange fruit in layers, sprinkling each layer with sugar; do not stir. Cover; microwave on high until nectarines are soft and juice has collected in the bottom, about 5 minutes. Uncover carefully; let cool.

To assemble, place a cookie in the bottom of each of six small serving dishes. Dividing evenly, spoon filling into dish. Top with another cookie, and garnish with mint, if desired.