I LOVE these, but they are rather time consuming to make.
This is my recipe, not my aunt's. My aunt still makes hers in Malaysia, and she sells a lot of these around this time of the year. It's her trade secret, so I doubt I'll ever be able to weasel it our of her! However, this is what I remember
Pineapple Tart Cookies Recipe
Filling
1 Can crushed pineapple
1/4 cup sugar
pinch of cinnamon
Tart
1cup butter unsalted room temp
2 cups AP flour
1/4 cup of confectioner's sugar
1 egg
pinch of salt
Glaze
egg yolk
1/2 tsp water
Directions
Filling
1. Using a sieve, drain as much of the liquid as you can.
2. Mix filling ingredients in a saucepan (non-stick). Cook on low heat until jam thickens to a thick consistency. This takes about 1 hour. Stir occasionally.
Tart
1. Cream butter. Add suger, salt and eggs. Cream until fluffy. Slowly add flour. Chill dough about 1/2 hour
2. Roll out dough until about 1/4" thick
3. Cut dough with cookie cutter or mold.
4. Place pineapple jam in the middle. I used about a size of a small cherry, but most bakers use less than that. Flatten the jam with the back of a damp teaspoon.
5. Preheat oven to 350 Fahrenheit. Glaze the tops of the cookies (not the pineapple filling) before baking the cookies for about 20 mins.
6. Brush tops of cookies with egg wash mixture before putting in 350F oven. About 15-20 mins - golden brown.
The rest of the post is pretty image-heavy. I like images, and if you do too...
Straining the crushed pineapple:
How the pineapple jam looks like when done:
Don't laugh.. you mean you don't use shot glasses as cookie cutters?
If I had more time, I would have made those criss-crosses, but I was nursing a sick child the night before, so I was quite tired by the end of this. But it looks really pretty, you should do it
Brushing on the egg yolk glaze:
Cooling on the cookie rack:
2 comments:
Oh yummy- these are different than the pineapple buns (Hong Kong style? bolo bau?) I've had. They look delicious!
Oh, they are very delicious. They are like little pastries.
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