Best-Ever Pineapple Cookies (Pineapple Tarts)
These Best-Ever Pineapple Cookies are buttery, melt-in-your-mouth delights with a luscious pineapple filling – perfect for any festive occasion!
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Rolling Pin
- Baking Sheets
- Food Processor
Ingredients
For the Dough:
- 350 g unsalted butter at room temperature
- 100 g sweetened condensed milk
- 2 egg yolks
- 510 g all-purpose flour
For the Filling:
- 2 whole pineapples or 2 1/2 kg (5 lbs) pineapple flesh
- 0.5 tbsp cloves optional
- 1.5 cups sugar or to taste
- 1 tbsp lemon juice
For Brushing:
- 2 egg yolks for brushing (part of total 4 egg yolks)
- 0.5 tsp oil for brushing
Instructions
Prepare the Pineapple Filling
- Peel and chop the pineapples, removing the core. Chop the flesh into small pieces. Optionally, pulse the pineapple in a food processor to your desired consistency.
Cook the Pineapple Filling
- In a saucepan over medium heat, combine chopped pineapple, sugar, lemon juice, and cloves (if using). Cook for 30-40 minutes, stirring occasionally until thick and jam-like. Set aside to cool completely.
Make the Cookie Dough
- In a large mixing bowl, cream together room temperature butter and sweetened condensed milk until light and fluffy. Add 2 egg yolks one at a time, mixing well after each. Gradually add all-purpose flour until a soft dough forms.
Shape the Cookies
- Divide dough into two equal portions. Roll out one portion on floured surface to 1/4 inch thick. Use cookie cutters to cut shapes. Place half on lined baking sheet. Add small spoonful of cooled pineapple filling in center of each.
Top the Cookies
- Roll out second dough portion and cut shapes to place on top of filled cookies. Press edges gently to seal. Brush tops with mixture of remaining egg yolks and oil for golden finish.
Bake the Cookies
- Preheat oven to 350°F (175°C). Bake cookies for 15-20 minutes until lightly golden. Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
Notes
- Ensure pineapple filling cools completely and thickens before filling cookies to prevent sogginess.
- Do not overmix dough to keep cookies tender and soft.
- Store cookies in airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Experiment with adding cinnamon or nutmeg to the filling for warm flavor variations.
- Use brown sugar instead of white for a deeper caramel flavor in the filling.