I always find myself craving for this particular cookie nearing the Christmas time. One of the ingredients is pineapple. Bad news, pineapple isn’t in season and the price goes up from $2.50 a head to approximately $3.99 a head. Normally I wouldn’t even think twice and just not make it. But when I think about the crunchy, yet soft cookies with gooey pineapple filling against my teeth, $3.99 doesn’t seem that expensive, right?
Here’s the recipe (courtesy of my mom), if anyone wants to make it.
For the filling:
- 1 pineapple, peel, core and shred (I process them in my magic bullet)
- 100gr sugar
Cook the processed pineapple and sugar until it dries out on low heat, I never really keep track of the time. Just makes sure stir constantly until the mixture looks like sticky jam. Should be thick, paste-ish and pliable. Once it’s cooled, shape into balls, approximately 1 cm in diameter. Line them on a flat surface, and refrigerate.
For the cookies:
- 250gr unsalted butter
- 250gr margarine (Blue Band is preferred)
- 100gr powdered sugar
- 4 egg yolks
- 700gr all-purpose flour
- 1 extra egg yolk for glazing the cookies
Line 2 baking sheets with parchment paper. Mix in the butter, margarine, egg yolks and powdered sugar into the flour. Mash it with fork until it resembles bread crumbs. Gather the dough to make it pliable. Fill the cookies with the pineapple filling. Arrange on the prepared baking sheet and brush with egg yolk. Bake in 350F preheated oven (on the middle rack, one sheet at a time) for about 20 minutes until golden brown.
The filling takes quite awhile to cook and demands lots of attention, as you don’t want to scorch the mixture. It’s time consuming too, but you can prepare the filling in advance (it’s easier to handle when the filling has sit in the refrigerator til it’s harden anyway).