Happy Lunar New Year!

Pineapple mini cookies

(Adapted from Savoury Days)

For about 60 mini cookies.

Pineapple filling:
1 kg peeled pineapple
200 g sugar
10 g cornstarch
4 g cinnamon powder

Cookie dough:
(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

Egg wash:
2 egg yolk
1 tsp canola oil
2 tsp milk

To make the pineapple filling:

1. Separate pineapple flesh from core.
2. Roughly chop.
3. Use a food processor to process the core pineapple pieces until smooth.
4. Add pineapple flesh and process until smooth.
5. On a large skillet, combine pineapples + 200 g sugar under high heat.
6. Stir occasionally.
7. When the water mostly evaporates, lower the heat to medium.
8. Combine cornstarch + cinnamon powder + 2 tbs water.
9. Sift the cornstarch cinnamon mixture through a sieve.
10. Add the mixture into the pineapple.
11. Stir until combined.
12. Continue to cook. Stir occasionally.
13. When the mixture’s net weight is about 440 g – 460 g, remove from the heat.
14. Spoon the mixture into a bowl.
15. Cover with plastic wrap.
16. 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:

1. In a large bowl, combine cream cheese and butter.
2. Use a handheld mixer to beat the cream cheese and butter until combined.
3. Divide the confectioners’ sugar into 3 equal parts, and add each part into the cheese-butter mixture while continuing to beat until light yellow.
4. Add egg yolk and mix under low speed until combined.
5. Slowly add heavy cream and mix under low speed until combined.
6. Use a sieve to sift salt + all purpose flour + corn starch + custard powder + milk powder.
7. Divide the flour mixture into 3 equal parts.
8. Add each part of the flour mixture into the batter and beat with low speed until just combined.
   • Note: Do not overmix.
9. Cover with plastic wrap.
10. Refrigerate for about 2 hours.

To make the pineapple mini cookies:

1. Divide the pineapple filling into small balls, about 8 g each.
2. 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.
3. Flatten the cookie ball and place a pineapple ball in the center.
4. Wrap the dough to cover the pineapple filling, and roll into a cookie ball.
5. Use a knife to score the top of the cookies.
   • Note: if the dough becomes sticky, refrigerate it for about 5 minutes.

To bake:

1. Preheat the oven to 355 F.
2. Place cookies on a lined baking tray.
3. Bake for 15 minutes.
4. Remove from the oven and let the cookies cool on tray.
5. Lower the oven to 340 F.
6. Meanwhile, in a small bowl, lightly mix egg yolk + oil + milk.
7. Pour the egg wash mixture over a sieve to remove any solid.
8. When the cookies are completely cool, use a fine brush to brush the egg wash on top of the cookies.
9. 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.