Make: about 60 cookies
Pineapple Filling:
4 (20 ounce) cans crushed pineapple in juice, drain very well
2 cups sugar
1 teaspoon salt
3 tablespoons fresh lime juice
Directions:
In a medium saucepan, mix all ingredients together. Cook on over low heat about for 1 hour until most liquid has evaporated and thickens to a jam consistency, stir constantly. Remove from the heat and let cool. Divide the pineapple jam into a small ball about 1 teaspoon and keep in refrigerator. You can make it ahead of time.
Pastry:
400 gram cake flour or all-purpose flour
10 grams corn starch
10 grams milk powder (Instant nonfat dry milk)
1/4 teaspoon baking soda
1 teaspoon baking powder
100 grams butter, softened
100 grams margarine, softened
100 grams confectioners’ sugar
1 egg
1 teaspoon vanilla extract
Directions:
1. Sift flour, corn starch, milk powder, baking soda and baking powder together, set aside.
2. Beat butter, margarine and confectioner’s sugar until smooth. Add egg and vanilla. Gradually add flour mixture and mix until the mixture form smooth dough. Shape dough into a ball. Cover with plastic wrap and refrigerate for 30 minutes.
3. Keeping your hands floured lightly, pinch off dough in about large marble sized pieces and roll into balls. Press balls into circles and place pineapple filling in the center. Pinch edges together to seal. Roll between the palms of your hands to create a ball shape
4. Place about an inch apart on an ungreased baking pan. Bake in preheat oven at 350 degree F for 20-25 minutes.
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