Happy Lunar New Year!
Pineapple mini cookies
(Adapted from Savoury Days)
For about 60 mini cookies.
1 kg peeled pineapple
200 g sugar
10 g cornstarch
4 g cinnamon powder
(This batch yields a filling-cookie ratio of 1:2)
(Increase to 1 1/2 batches for a regular filling-cookie ratio of 1:3)
200 g butter (room temperature)
100 g cream cheese (room temperature)
150 g confectioners’ sugar
150 g heavy cream (cold)
2 egg yolks (about 30 g)
3 g salt
400 g all-purpose flour
30 g cornstarch
15 g custard powder, Lion brand (or substituted by 15 g all-purpose flour)
30 g whole milk powder
2 egg yolk
1 tsp canola oil
2 tsp milk
To make the pineapple filling:
- Separate pineapple flesh from core.
- Roughly chop.
- Use a food processor to process the core pineapple pieces until smooth.
- Add pineapple flesh and process until smooth.
- On a large skillet, combine pineapples + 200 g sugar under high heat.
- Stir occasionally.
- When the water mostly evaporates, lower the heat to medium.
- Combine cornstarch + cinnamon powder + 2 tbs water.
- Sift the cornstarch cinnamon mixture through a sieve.
- Add the mixture into the pineapple.
- Stir until combined.
- Continue to cook. Stir occasionally.
- When the mixture’s net weight is about 440 g – 460 g, remove from the heat.
- Spoon the mixture into a bowl.
- Cover with plastic wrap.
- Refrigerate until ready to use.
- Note: the pineapple mixture can stay in the fridge for about 7 days, or in the freezer for about 1.5 months.
To make the cookie dough:
- In a large bowl, combine cream cheese and butter.
- Use a handheld mixer to beat the cream cheese and butter until combined.
- Divide the confectioners’ sugar into 3 equal parts, and add each part into the cheese-butter mixture while continuing to beat until light yellow.
- Add egg yolk and mix under low speed until combined.
- Slowly add heavy cream and mix under low speed until combined.
- Use a sieve to sift salt + all purpose flour + corn starch + custard powder + milk powder.
- Divide the flour mixture into 3 equal parts.
- Add each part of the flour mixture into the batter and beat with low speed until just combined.
- Note: Do not overmix.
- Cover with plastic wrap.
- Refrigerate for about 2 hours.
To make the pineapple mini cookies:
- Divide the pineapple filling into small balls, about 8 g each.
- Divide the cookie dough into small balls, about 16 g each.
- IMPORTANT NOTE: I prefer less cookie dough. But the regular ratio between filling and cooking dough is 1:3. In this case, you should have 24 g cookie dough and increase the amount of ingredients to 1 1/2 batch.
- Flatten the cookie ball and place a pineapple ball in the center.
- Wrap the dough to cover the pineapple filling, and roll into a cookie ball.
- Use a knife to score the top of the cookies.
- Note: if the dough becomes sticky, refrigerate it for about 5 minutes.
- Preheat the oven to 355 F.
- Place cookies on a lined baking tray.
- Bake for 15 minutes.
- Remove from the oven and let the cookies cool on tray.
- Lower the oven to 340 F.
- Meanwhile, in a small bowl, lightly mix egg yolk + oil + milk.
- Pour the egg wash mixture over a sieve to remove any solid.
- When the cookies are completely cool, use a fine brush to brush the egg wash on top of the cookies.
- Bake for another 10 minutes.
- Optional #1: You can brush the egg wash the second time and bake at 340 F for another 8 minutes.
- Optional #2: You can lower the oven to 210 F and bake the cookies for 35-45 minutes. This step will ensure the cookies stay longer at room temperature if you make a big batch.