Ingredients
for cookies
all purpose flour 1 cup
butter 1/2 cup
pdr sugar 1/2 cup
eggs 2
For the filling
pineapple slices can 1
sugar 3/4 cup
lemon juice 1 tbsp
cloves 5
cornstarch 1 1/2 tsp
For egg-wash
egg yolks 2
milk 1 tsp
honey 1 tsp
Preparations
Drain the pineapple slices and blend them in a mixer jar to a puree.
Place the grated pineapple and cloves in a pot and stir over medium heat until all the liquid is evaporated. Add sugar and lemon juice and stir on medium heat until a golden colour. Add the cornstarch and heat until well combined, and cook for 2 minutes until the mixture leaves the sides of the pan. Cool for 30 minutes in the refrigerator and make into 20 balls.
Preheat the oven to 150 degrees Celsius.
Combine the flour with the powdered sugar and cornstarch in the bowl of a food processor.
Cut the butter into cubes and add to the food processor.
Pulse to about 20 to 25 times until a coarse mixture forms.
Add the egg yolks to the mixture and process until the dough comes together and balls can be formed. Divide the dough into 20 even pieces and roll into balls, and roll into a 3-inch round.
Place a ball of pineapple preserve in the centre of the round and close the cookie and seal the seams. Make a crisscross pattern with a knife on the top of the cookies resembling a pineapple.
Bake for 25 to 30 minutes.
Brush the cookies with the egg wash mixture and allow the egg wash to dry, and then apply a second coat.
Bake the cookies again for 20 more minutes. Cool and move to a wire rack to cool completely.
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