If you prefer soft cookies over crunchy cookies, this recipe is perfect for you. It’s soft, melt in your mouth, buttery, sweet and tart from the pineapple and absolutely a delight. You can use any fillings if you don’t like pineapple.
Recipe:
Preparation time : 2 hours
Baking time : 15-20 minutes
Yield : 50-60 pieces
Cookies Ingredients: Pineapple Fillings:
• 250 gr Butter • half of fresh pineapple
• 90gr Powdered Sugar. • 200 gr Granulated Sugar
• 250 gr Low Protein Flour. • 1Tbsp Cinnamon Powder (optional)
• 150gr Corn Starch
• 100 gr Powdered Milk
• 3 Egg Yolks
• 2 tsp Vanilla Extract
Methods:
1. Let’s prepare the filling first. Peel and core pineapple. Use blender to mash the pineapple into puree
2. Pour the puree into a pan, add sugar and cinnamon and cook it until it becomes a thick paste and let it cool
3. While waiting for the fillings to cool, let’s prepare the cookie part. Beat Butter and powdered sugar with a mixer on highest speed until it ‘s fluffy and turns white
4. Turn down the speed into low and gradually put in the yolks and vanilla extract. Mix well
5. Last, gradually put in flour and starch. Stop the mixer once it’s mixed. Do not overmixed because it will make the cookies hard
6. Now let’s assemble. Ideally I like to weigh the fillings and the cookie dough separately so the end results will have the same size and same composition ratio but eyeballing it works just as well. Take half a teaspoon of filling and round it up like a ball. Then take 1 teaspoon of dough to wrap the filling and round it together to form a ball. Do that with the rest of dough and fillings
7. Preheat the oven to 150°C or 300°F . Put the cookie balls into the baking tray and leave some space between each ball.
8. Bake for 10 mins and take out to apply egg wash. Put it back for another 10 to 15 mins until it’s golden
9. Let cool completely before consuming
