Pineapple Cookies (凤梨酥 for Chinese New Year

• Vegetarian

• Produce

  • 1 (20 oz. can and 1 small (8 oz. can sliced or chunked pineapple, large

• Refrigerated

  • 1 Egg wash coating
  • 2 Egg yolk

• Condiments

  • 1 Pineapple jam

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 4 tbsp Confectioners' sugar
  • 1 Cookie dough
  • 1 tbsp Cornstarch
  • 1/4 cup Granulated sugar
  • 1/8 tsp Salt

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/2 tbsp Condensed milk

Found on themondaybox.com

Ingredients

• PINEAPPLE JAM
• 1 large (20 oz.) can and 1 small (8 oz.) can sliced or chunked pineapple, packed in juice
• ¼ cup granulated sugar
• COOKIE DOUGH
• 1 ¼ cups all-purpose flour
• 1 tablespoon cornstarch
• ⅛ teaspoon salt
• 4 tablespoons confectioners sugar
• ½ cup unsalted butter, room temperature
• 1 egg yolk
• Optional: ½ teaspoon pineapple flavoring
• EGG WASH COATING
• 1 egg yolk
• ½ tablespoon condensed milk (regular milk can be substituted but will produce a less shiny coating)

Directions

• PINEAPPLE JAM
• Drain the canned pineapple, and then, using your hands squeeze out any additional juice.
• In a blender or food processor, puree the pineapple for 10 seconds.
• In a medium saucepan over medium-low heat, combine the pineapple puree and ¼ cup sugar. Mix continually with a wooden spoon until thickened (approximately 30 minutes). Set aside to cool.
• COOKIE DOUGH
• Preheat the oven to 325°. Line a baking sheet with parchment paper.
• In a large mixing bowl, whisk together flour, cornstarch, salt, and confectioners sugar.
• In the bowl of an electric mixer (or in a food processor or by hand) combine the flour mixture, butter, 1 egg yolk, and (optional) pineapple flavoring until a smooth dough forms.
• To make cookies, first prepare balls of pineapple filling. Scoop ¼ heaping teaspoon of filling and roll into a ball. Roll 16 filling balls.
• Use a small scoop or 1 tablespoon, to scoop a ball of dough. Flatten the scoop of dough into a disc shape and place a filling ball in the center of the dough disc. Wrap the dough around the filling, and roll the dough into a ball.
• Place the filled dough balls on the prepared baking sheet at least 2 apart.
• Press the back of a butter knife into the dough ball to create a criss-cross pattern.
• Combine the egg yolk and condensed milk to make an egg wash.
• Brush the top of each cookie with the egg wash.
• Bake for 18-20 minutes or until the tops are golden brown and the bottom edge begins to brown.
• Allow to cool on the baking pan for 5-10 minutes before transferring to a wire rack to cool completely.
• Store cooled cookies in an airtight container at room temperature for up to 1 week.